Fennel Sausage Frittata
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 fennel bulb, chopped (hard core removed)
- 1 tablespoon garlic, minced
- 2 cups sliced portobella mushrooms
- 12 ounces precooked chicken sausage, chopped in bite size pieces (I used Alfresco Sweet Italian)
- 8 ounces canned artichoke hearts, drained and quartered
- Egg Mixture
- 6 large eggs
- 2 teaspoons basil
- 1 tablespoon oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups part-skim mozzarella cheese, shredded
- Preheat oven to 350 degrees.
- 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.
- Meanwhile, blend all "Egg Mixture" ingredients in blender.
- When mushrooms look done, stir in sausage and artichoke hearts. Saute for a minute or two.
- Pour Egg Mixture in skillet and mix together.
- 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.).
- Slice and serve hot or cold.
butter, olive oil, onion, fennel bulb, garlic, portobella mushrooms, chicken sausage, hearts, egg, eggs, basil, oregano, pepper, salt, mozzarella cheese
Taken from www.food.com/recipe/fennel-sausage-frittata-498156 (may not work)