Frittata with Sausage, Mushrooms and Cheddar

Frittata with Sausage, Mushrooms and Cheddar
Frittata with Sausage, Mushrooms and Cheddar

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 8

    eggs

  • Kosher salt and freshly ground pepper

  • 6

    oz white cheddar cheese cut into 1/4 inch cubes

  • 1

    tsp plus 2 TBSP olive oil

  • 1/2

    lb mild sausage (italian or pork)

  • 3/4

    lb assorted mushrooms, cleaned, trimmed and cut into 1-2" pieces

  • 1

    bunch swiss chard, about 3/4 lb., stems removed, leaves cut into 1" strips

Directions

In bowl whisk eggs, salt and pepper. Fold in cheese. Set aside. In deep half of frittata pan over medium high heat, warm 1 tsp olive oil. Add sausage, cook, crumbling with wooden spoon, until well browned, 8-10 minutes. Drain on paper towels. Transfer sausage to another bowl. In same pan over medium high heat, warm 1 TBSP oil. Add mushrooms; cook, stirring occassionally, until browned and tender, 8-10 minutes. Season with salt and pepper. Transfer to bowl with sausage. In same pan over medium heat, warm 1 tsp oil. Add half chard; cook until wilted, about 2 minutes. Season with salt and pepper. Transfer to bowl. Repeat with 1 tsp oil and remaining chard. Return rest of chard, sausage, and mushrooms to pan; heat over medium heat 1 minute. Add eggs mixture; cook, using spatula to lift cooked edges and allow uncooked eggs to flow underneath, about 2 minutes, then cook 4-6 minutes more. Lightly brush shallow pan with 1 tsp oil; heat over medium heat. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, until eggs are set, about 6 mintues. Slide frittata onto serving plate.

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