Whether it’s for breakfast, lunch, or dinner, this frittata will easily become a staple. It’s perfect in a pinch, delicious, and reheats well. Although this specific recipe calls for sausage & mushroom, you can substitute virtually any meat, vegetable, or cheese to create various, yummy combinations. Change the ingredients up week by week to see what best suits your taste and to add some variation to your weekly meals.
TIPS FOR THE TASTIEST FRITTATA:
The simple trick to making this (or any) frittata is to sauté ingredients in order of how long they take to cook. For example, start sautéing the mushrooms first because they take the longest to cook. When they’re nearly done add the sausage and shallots, since they take less time to cook. Only once you’re done cooking these ingredients to your liking do you finally add the eggs.
To keep the frittata light and fluffy, make sure you beat the eggs and heavy cream a substantial amount before adding them to the pan. Once you add to the pan, scramble all ingredients–except for the cheese– until everything is almost fully cooked, but not quite. You want it to still be a bit runny. Keep an eye on the pan though, this happens very quickly.
Finally, top with cheese, and pop in the oven. It’s really that easy!
INGREDIENTS:
8 oz. Crimini Mushrooms (may substitute button, shitake, or other)
1 Link Mild Italian Sausage, cooked and sliced
1 Small Shallot, chopped
8 Large Eggs
¼ Cup Heavy Cream (may substitute milk)
Goat Cheese
Olive Oil
Salt & Pepper
Fresh Basil (optional)
Grated Parmesan or Italian Cheese Blend (optional)
PREPARATION:
Preheat oven to 425° Fahrenheit.
Vigorously whisk eggs and heavy cream until frothy.
Heat heavy pan such as cast iron on medium setting. Note, do NOT use a pan with wood or plastic handles for this.
Generously oil pan and add mushrooms. Saute for 5 minutes until lightly browned. Tip: do not salt the mushrooms at this stage.
Add sausage and shallots.
Add eggs, basil, and ½ tsp salt. Scramble until nearly cooked, but still runny. This happens quickly.
Remove from heat, and add dollops of goat cheese and sprinkling of grated cheese. I love cheese, so I’m going to say measure with your heart here.
Place pan on the middle rack in oven, and switch oven from Bake to Broil.
Broil until eggs are cooked, and cheese has slightly browned (less than 5 minutes).
Serve as is, or with a dollop of garlic aioli.
VARIATIONS:
Remember when I said virtually any meat, veggie, or cheese combination works? I meant it. Here are some others to try:
Broccoli & cheddar
Spinach & feta
Western: ham, onion & cheese
Pizza: pepperoni, mozzarella, and dollops of marinara
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