Sausage, Mushroom & Cheddar Frittata

Food

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Sausage, Mushroom & Cheddar frittata 

Ingredients:

• 8 eggs
• Kosher salt and freshly ground pepper
• 6 oz. white cheddar cheese, shredded
• 1 tsp. plus 2 Tbs. olive oil 
• 1/2 Ib mild Italian sausage, casings removed 
• 3/4 lb mushrooms (wild if you can find them, or I like shiitake), stems removed, cleaned, and cut into 1-2" pieces
• 1 bunch swiss chard, about 3/4 Ib, stems removed, leaves cut into 1" strips

A few notes on making this:

• You don’t have to have a nonstick skillet to make this, but it does help make the removal of the frittata out of the pan a bit easier. I like this one.
• I think shiitake mushrooms are the most flavorful, but you can use any that you prefer. 

Directions: 

• Preheat oven to 350°F.
• In bowl, whisk eggs, salt and pepper. 
• Fold in cheese and set aside.
• In deep skillet (preferably non-stick) over medium-nigh heat, warm 1 tsp. oil. 
• Add sausage and cook, crumbling with wooden spoon, until well browned (8-10 minutes). 
• Drain and transfer sausage to another bowl.
• In same pan over medium-high heat, warm 1 Tbsp oil. 
• Add mushrooms and cook, stirring occasionally, until browned and tender, 8-10 minutes.
• Season with salt and pepper and transfer to bowl with sausage.
• In same pan over medium heat, warm 1 tsp. oil and add chard, cooking until wilted, about 2 minutes. Season with salt and pepper.
• Return sausage and mushrooms to pan with chard and heat over medium heat for 1 minute. 
• Add egg mixture and cook, using spatula to lift cooked edges and allow uncooked eggs to flow underneath, about 3-4 minutes.
• Place skillet in oven to finish cooking until eggs are just set, about 10-12 minutes.
• Remove and slide frittata onto serving plate. 
• Cut into pieces and enjoy!