Fennel Sausage Frittata

“Adapted from 'The Guestbook' by Andrea Hurst. Perfect to make at the beginning of the week, then heat up a slice for breakfast each morning. Getting your 7-10 daily servings of veggies is easier if you start early!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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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