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Fennel Sausage Frittata

  • 50minutes
  • 468calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 14.79 ml butter

  2. 14.79 ml olive oil

  3. 1 small onion , chopped

  4. 1 fennel bulb , chopped (hard core removed)

  5. 14.79 ml garlic , minced

  6. 473.18 ml sliced portobella mushrooms

  7. 340.19 g precooked chicken sausages, chopped in bite size pieces (I used Alfresco Sweet Italian)

  8. 226.79 g canned artichoke hearts , drained and quartered

  9. 6 large eggs

  10. 9.85 ml basil

  11. 14.79 ml oregano

  12. 2.46 ml pepper

  13. 2.46 ml salt

  14. 473.18 ml part-skim mozzarella cheese , shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. 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.

  3. Meanwhile, blend all "Egg Mixture" ingredients in blender.

  4. When mushrooms look done, stir in sausage and artichoke hearts. Saute for a minute or two.

  5. Pour Egg Mixture in skillet and mix together.

  6. 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.).

  7. Slice and serve hot or cold.

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