Frittata with Sausage and Pecorino

Photo by Lee C.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 1

    teaspoon olive oil

  • 6

    ounces sweet fennel sausage, casing removed

  • 1 1/2

    tablespoons unsalted butter

  • 8

    large eggs, lightly beaten

  • Salt and freshly ground pepper, to taste

  • 4

    cups mizuna or watercress leaves (4 ounces)

  • 3

    ounces grated pecorino or Gruyere cheese

  • 1/2

    cup ricotta cheese

Directions

Heat oven to 425 degrees. Heat olive oil in a 10-inch nonstick skillet with an ovenproof handle over medium-high heat. Add sausage and cook, breaking up the meat, until well browned, about 2 to 3 minutes. Using a slotted spoon, transfer sausage to a bowl; set aside. Discard the fat and wipe out skillet. Return skillet to medium heat; melt butter in it. Add eggs, sprinkle with salt, and cook until eggs begin to set on the bottom, about 10 seconds. Using a rubber spatula, pull edges into the center, tilting skillet so eggs fill the gaps. Sprinkle 1 cup mizuna or watercress, sausage, pecorino or Gruyere, and ricotta over eggs. Continue pulling the edges toward center. Cook until nearly set, about 4 minutes. Transfer skillet to oven; bake until top is set and edges are golden brown, about 6 to 8 minutes. Sprinkle with pepper to taste and serve immediately or at room temperature with remaining mizuna or watercress and Spicy Tomato Sauce. Spicy Tomato Sauce 2 tablespoons olive oil 3 medium cloves garlic, peeled 1 28-ounce can whole peeled Italian plum tomatoes 1/8 teaspoon crushed red-pepper flakes Salt and freshly ground pepper, to taste 2 tablespoons coarsely chopped flat-leaf parsley Directions In a large skillet, heat olive oil over medium heat. Add garlic and cook slowly until golden brown on all sides, about 10 minutes. Add tomatoes and their juice (do this carefully to keep oil from spattering), red-pepper flakes, and salt and pepper to taste; raise heat and bring to a boil. Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon. Cook until sauce thickens, about 25 minutes. Remove from heat, transfer to a serving dish, and garnish with parsley.

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