Sausage Mushroom Frittata
Sausage mushroom frittata is a hearty baked egg dish made with savory Italian sausage, sautéed mushrooms, and leeks folded into fluffy eggs with melty Swiss cheese.
Ingredients
- 1 pound italian sausage
- 8 ounces mushrooms, sliced
- 1 leek, sliced
- 8 eggs
- 1 cup milk
- 1 cup swiss cheese, shredded
Instructions
- Preheat the oven to 375°F. In a bowl, whisk together the eggs and milk until well combined.
- In a large oven-safe skillet over medium heat, cook the Italian sausage, breaking it up as it browns. Add the sliced mushrooms and leek and cook until the mushrooms are softened and the leek is tender.
- Pour the egg mixture into the skillet and stir gently to evenly distribute the sausage and vegetables.
- Sprinkle the Swiss cheese evenly over the top.
- Cook for 2 to 3 minutes, just until the edges start to set, then transfer the skillet to the oven.
- Bake for 20 minutes, or until the center is set and no longer jiggly. Let rest for a few minutes, then slice and serve.
Nutrition
Notes
- Cook off extra moisture: Mushrooms release liquid, so keep cooking until the pan looks mostly dry before adding the eggs.
- Whisk eggs well: Whisking until fully combined helps the frittata bake up fluffy instead of dense.
- Sprinkle cheese on top: Adding Swiss after the eggs go in gives you a melty top layer and keeps the frittata from feeling overly heavy.
- Do not overbake: Pull it when the center is just set so it stays tender as it cools.
- Let it rest: A short rest makes it easier to slice cleanly and helps the texture set.
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