Sausage, Mushroom & Cheddar Frittata
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Sausage, Mushroom & Cheddar frittata
Ingredients:
- 8 eggs
- Kosher salt and freshly ground pepper
- 6 oz. white cheddar cheese, shredded
- 1 tsp. plus 2 Tbs. olive oil
- 1/2 Ib mild Italian sausage, casings removed
- 3/4 lb mushrooms (wild if you can find them, or I like shiitake), stems removed, cleaned, and cut into 1-2" pieces
- 1 bunch swiss chard, about 3/4 Ib, stems removed, leaves cut into 1" strips
A few notes on making this:
- You don’t have to have a nonstick skillet to make this, but it does help make the removal of the frittata out of the pan a bit easier. I like this one.
- I think shiitake mushrooms are the most flavorful, but you can use any that you prefer.
Directions:
- Preheat oven to 350°F.
- In bowl, whisk eggs, salt and pepper.
- Fold in cheese and set aside.
- In deep skillet (preferably non-stick) over medium-nigh heat, warm 1 tsp. oil.
- Add sausage and cook, crumbling with wooden spoon, until well browned (8-10 minutes).
- Drain and transfer sausage to another bowl.
- In same pan over medium-high heat, warm 1 Tbsp oil.
- Add mushrooms and cook, stirring occasionally, until browned and tender, 8-10 minutes.
- Season with salt and pepper and transfer to bowl with sausage.
- In same pan over medium heat, warm 1 tsp. oil and add chard, cooking until wilted, about 2 minutes. Season with salt and pepper.
- Return sausage and mushrooms to pan with chard and heat over medium heat for 1 minute.
- Add egg mixture and cook, using spatula to lift cooked edges and allow uncooked eggs to flow underneath, about 3-4 minutes.
- Place skillet in oven to finish cooking until eggs are just set, about 10-12 minutes.
- Remove and slide frittata onto serving plate.
- Cut into pieces and enjoy!
