In our house we love to make Frittatas for a Brunch style breakfast, when we have the time, and this Mushroom Sausage Frittata is perfect addition to your Easter table since it is tasty and filling and there are literally thousands of variations. In Hungary we added bacon and yellow sweet Hungarian peppers, in Germany we had lovely smoked Schwarzwälder Schinken and Speck with the onions. So you see why we love this simple country dish, because you have one basic recipe and then your pantry and your fridge give you the final taste.
Judit and Paul prefer Mushrooms and Corina likes the parsley so we got them all together in one pot to make us all happy. Unlike Omelets, which you want to make fresh, you can make the frittata a little ahead by sauteing your onions and veggies a few hours earlier and about 20 minutes before serving you can add the precooked sausage then pour the egg and cheese mixture over it and then just bake it in the oven.
These are the ingredients you will need for the Mushroom Sausage Frittata. Sorry we were in the hurry ( to be honest not really in that hurry, but Corina was sooo hungry that she could not see straight… ) and did not have time to properly photograph the whole cast of items for you to see.
Cremini Mushrooms, Red Onion, Lamb Sausage.
Parsley, Cream, Butter, Mozzarella Cheese, Chardonnay and eggs.
Crack the eggs into a medium bowl. Add the heavy cream and whisk vigorously together.
Sprinkle the salt and the freshly ground pepper.
We used Mozzarella cheese but you can use White Cheddar or which ever kind makes you and your family happy
Sprinkle half the chopped parsley in.
In a large cast iron pan or in a nonstick skillet melt the butter and saute the onions over medium high heat for 2 minutes.
Add a half a cup of Chardonnay or buttery white wine.
Add the sliced sausage and let it warm through by stirring.
Add another dab of butter.
Remove from the heat and with your spatula or wooden spoon distribute evenly the sausage mixture on the pan bottom.
Pour the egg batter evenly over the mixture.
Bake in oven for 30 minutes or until edges are golden brown.
And with a golden brown edge the frittata is done!
Sprinkle the remaining parsley over and allow a few minutes to cool before serving.
- 6 Extra large Eggs - lightly beaten
- ½ cup Half & Half or Cream
- Salt & freshly ground White Pepper to taste
- 1 cup Mozzarella Cheese - shredded
- 1 small bunch Parsley - coarsely chopped and divided
- 1- 2 Tbsp Butter
- 1 Red Onion - finely chopped
- 8 ounces Cremini Mushrooms - cleaned & sliced
- ½ cup Chardonnay
- 12 oz Lamb or Beef Kilbasa - precooked
- Preheat oven to 375°.
- Crack the eggs into a large bowl. Add the half & half or cream and whisk vigorously together. Add the shredded cheese and season with salt & pepper and sprinkle in the half of the chopped parsley and set aside.
- In a large cast iron pan or in a nonstick skillet melt the butter and sauté the onions over medium high heat for 2 minutes.
- Add the sliced mushrooms and continue to sauté until the mushrooms are caramelized. Deglaze with half a cup of Chardonnay a cook for a few minutes. Add the sliced sausage and let it warm through by stirring.
- Remove from the heat and with your spatula or wooden spoon distribute evenly the sausage mixture on the pan bottom.
- Pour the egg batter evenly over the top of the mixture and bake in the oven for about 30 minutes or until firm and golden brown on the edges.
- Sprinkle the top with the remaining parsley and allow to cool in pan for a few minutes before serving.
Carbs 8.6g • Fiber 1.2g • Sugars 2.6g • Protein 16.3g
Cremini Mushrooms are related to common white mushrooms, but they’re a bit more flavorful. The portobello mushroom is the fully matured form of the baby portobello mushroom.
Food & Wine Pairing: Ampelos Cellars Viognier from the Santa Barbara County with flavors of sweet summer peach and exotic fruit or a refreshing Mimosa made with Brut Champagne.