Sunday, February 20, 2011

Sausage Frittata with Mushrooms

I'm trying to catch up on posting some of the yummy recipes we've tried this past month. Bart made this for us. I like frittatas--I think they're easier to make and serve than omelets and they're easy to inidivualize to your own tastes. According to the recipe, some possibile variations for this recipe are to sub out the mushrooms, sausage, and goat cheese for any of the following:

* 8 spears cooked, chopped asparagus and 2 ounces chopped smoked salmon
* 1/4 cup sundried tomatoes, 1/4 cup chopped olives, and 1/2 cup crumbled feta
* 1 cup sauteed spinach, 4 strips crumbled bacon, and 1/2 cup grated Gruyere
* 1 cup sauteed zucchini, 1 cup low-fat ricotta, and 8-10 chopped mint leaves

Sausage Frittata with Mushrooms

1 tbsp olive oil
1 red onion, thinly sliced (next time I think I’ll use a yellow onion so you don’t get a weird color)
1 link cooked andouille sausage, diced (kielbasa sausage can be substituted)
8 ounces mushrooms (any variety—creminis work nicely), stems removed, sliced
Salt and black pepper to taste
8 eggs
¼ cup crumbled goat cheese
12 chives or 3 scallions, chopped (optional)

Preheat the oven to 375°F.

Place a large oven-safe skillet or sauté pan over medium heat. When the pan is hot, add the oil and onion; cook until translucent, about 3 minutes. Add the andouille and mushrooms and continue sautéing, about 5 minutes. Season with salt and pepper.

Beat the eggs vigorously with a fork or whisk, then add to the skillet, along with the goat cheese and chives, if using. Place in the oven and bake until the eggs have fully set (a toothpick inserted into the middle will come out clean), about 20 minutes. Let cool and then slice into 4 portions, topping with more chives if you like.

Makes 4 servings.

Recipe source: Cook This Not That Kitchen Survival Guide

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