Fennel Sausage Frittata
- Reviews 1
Ready In: 50 mins
Serves: 6
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 fennel bulb, chopped (hard core removed)
- 1 tablespoon garlic, minced
- 2 cups sliced portobella mushrooms
- 12 ounces precooked chicken sausage, chopped in bite size pieces (I used Alfresco Sweet Italian)
- 8 ounces canned artichoke hearts, drained and quartered
Egg Mixture
- 6 large eggs
- 2 teaspoons basil
- 1 tablespoon oregano
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
- 2 cups part-skim mozzarella cheese, shredded
Directions
- Preheat oven to 350 degrees.
- Add olive oil and butter to an ovenproof skillet on medium high flame. Saute onion, fennel and garlic until lightly browned and fragrant, stirring frequently. Add mushrooms and cook for a few minutes.
- Meanwhile, blend all "Egg Mixture" ingredients in blender.
- When mushrooms look done, stir in sausage and artichoke hearts. Saute for a minute or two.
- Pour Egg Mixture in skillet and mix together.
- Put skillet in oven and bake approximately 25-30 minutes until knife in center comes out dry. (You can transfer to a greased casserole dish if your skillet is not ovenproof.).
- Slice and serve hot or cold.
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