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Fennel Sausage Frittata (Created by Andrea Hurst & Carol Reaf)
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 2 Tbs. | butter |
| 1/2 Lb. | chicken sausage |
| 8 Oz. | can artichoke hearts |
| 1/4 Cup | olive oil |
| 2 Cups | onion, chopped |
| 3 Cloves | minced garlic |
| 2 Cups | portabella mushrooms |
| 2 Cups | chopped fresh fennel |
| 1/4 Tsp. | salt |
| 6 Large | eggs |
| 1Tsp. | basil |
| 1/2 Tsp. | pepper |
| 2 Tsp. | oregano |
| 1 Cup | Parmesan cheese grated |
| 1/2 Cup | provolone grated |
On high flame, sauté chopped sausage and half the vegetables except for the mushrooms in 1/4 cup oil and 1 Tbs. butter in frying pan until translucent. Repeat with the rest of the vegetables, oil, and butter. Place in flat low casserole dish (9x9). Preheat oven: 350 degrees. Sauté mushrooms on medium high in 1 Tbs. butter until brown. Add to casserole.
Drain canned artichokes, quarter and add to casserole dish. In blender, mix together 6 eggs, cheese, salt, pepper,and other seasonings and pour over casserole. Squeeze garlic through press over ingredients. Bake approx. 25-30 minutes until knife in center comes out dry. Cut and serve hot or cold.
4 to6 servings
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