Ingredients for Italian Sausage Frittata
- Italian Sausage
- Fresh Mushrooms
- 2 tablespoons butter
- Garlic Clove
- Swiss Chard Leaves
- Mild Cheddar Cheese
- 6 large eggs
- 1/2 cup milk
- 1 tablespoon Dijon mustard
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How to Make Italian Sausage Frittata
- Preheat oven to 350°F (175°C).
- Brown 1 lb Italian sausage (mild or spicy) in a large skillet over medium heat, breaking it up with a spoon, until cooked through. Drain off any excess grease.
- Evenly spread the cooked sausage in the bottom of a 9x13 inch baking dish.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add 8 oz sliced mushrooms and 2 cloves minced garlic. Sauté until the mushrooms release their liquid and it's mostly absorbed (about 5-7 minutes). You can add 1-2 tablespoons of white wine at this stage for extra flavor.
- Spread the sautéed mushrooms evenly over the sausage in the baking dish.
- Layer 5 oz fresh swiss chard (roughly chopped) and 1 cup shredded Swiss cheese over the mushrooms.
- In a large bowl, whisk together 6 large eggs, 1/2 cup milk, and 1 tablespoon Dijon mustard until light and frothy.
- Pour the egg mixture evenly over the layered ingredients in the baking dish.
- Bake in the preheated oven on the middle rack for 50-60 minutes, or until the frittata is set and lightly golden brown on top.
- Remove from the oven, loosely cover with foil, and let stand for 15-18 minutes before slicing.
- Divide and cut into serving sizes. Garnish with chopped green onions or a dollop of sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
12g
Fat
112g
Carbs
4g
