Sausage Frittata with Fennel Salad
Brunch Life.
Full Recipe Video:
Servings: 4
Ingredients:
Frittata:
5 eggs
2 yellow onions, thinly sliced
1/2 lb. white mushrooms, diced (can substitute other mushrooms of your choice)
1 lb. uncased hot and sweet sausage
Garlic powder to taste
Salt & pepper to taste
Olive oil
Peccorino Romano, grated (Locatelli is the best)
Salad:
1-2 bags of spring mix salad (dependent on your serving size)
1 bulb of fennel, thinly sliced
3 tbsp. olive oil
3 tbsp. white wine vinegar
Juice of 1/2 lemon
Frittata:
Preheat oven to 400.
Coat large cast iron pan with olive oil. Bring to medium heat. Add onion and mushrooms. Season the veggies with salt, pepper, and garlic powder to taste in the pan, and cook until tender. About 5-6 minutes.
In a separate frying pan, coat with olive oil and set to medium heat. Add your uncased sausage to the pan, breaking apart with a spoon as it cooks. Once sausage is cooked halfway (starting to brown but still a little pink), add sausage to the cast iron pan with veggies. Combine sausage and veggies until evenly mixed in the pan.
In a medium bowl, whisk eggs with a dash of salt and pepper to taste. Once beaten, pour eggs into cast iron pan over sausage and veggies.
Take two generous handfuls of grated peccorino cheese and sprinkle evenly over the top of the eggs.
Place in oven on middle rack and bake for 15 minutes.
Salad:
While your frittata is baking, you can make your salad. Add your spring mix (or lettuce of choice) to a large bowl. Add your sliced fennel (see notes below for how to slice fennel). Drizzle salad with olive oil, white wine vinegar, lemon juice and mix thoroughly. Add salt & pepper to taste. Set aside.
Once your frittata is done baking; edges should be golden brown. Remove from oven and cut triangular slices like you would a pie or pizza. Add frittata slice with a serving of salad next to it to each plate.
Notes:
For this recipe, any mushroom of your choice will work. We like button, white, and cremini mushrooms. For the sausage, we like a combo of hot and sweet, but you can certainly substitute whatever sausage you prefer.
How to slice your fennel: The white bulb at the bottom is what needs to be sliced - that is the meat. Remove all the leafy green stalks. Cut fennel in half length wise. You will see there is a pit in the middle of the bulb - this is tough and needs to be removed. Following the shape of the pit (v-shape), take a knife and remove the pit from the bulb. Turn fennel bulb on it’s flat side, and starting slicing paper thin slices of the fennel, starting with an edge and moving inward. Since the fennel has a strong flavor, it’s best to shave it thin when eating it raw in a salad. You could also use a mandolin for slicing.
This recipe could easily be made vegetarian by ommitting the sausage, and it would taste just as good!
