(This is my first post so excuse this ugly photo)
Being a nurse sometimes has it perks. One of them: random days off during the week! So today is my day off and I wanted to make breakfast before my sweet nerd-O boyfriend leaves for work. Eggs! What I love about eggs is that its so versatile. And since I haven’t gone grocery shopping in a bit, I’m going to make “what’s in my frig frittata!”. Luckily I had ingredients that were capable for a hearty and delicious frittata.
Rosemary Sausage Frittata
- 6 eggs
- 1/4 cup milk
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1 tablespoon olive oil
- 1/2 pound pork sausage- removed from any casting (Jimmy Dean’s Maple Pork Sausage is my fave!)
- 1 1/2 cup of sliced mushroom (I used baby bellas)
- 2 teaspoons minced garlic
- 3-4 sprigs of rosemary- roughly chopped
Let the Goodness Begin…
Preheat oven 375 F.
In a bowl, whisk together the eggs, milk, most of the cheese, salt and pepper. Set aside.
In the oven-safe pan or skillet over medium-high heat, add the olive oil. Add the sausage and cook, crumbling with a wooden spoon for about 5-6 mins. Add in the mushrooms, saute until golden, about 3 more minutes. Stir in garlic and rosemary and cook another 30 seconds.
Pour the egg mixture into skillet on medium heat and cook, undisturbed, until the sides and bottom are set but center is loose, about 4 minutes. Sprinkle a few rosemary leaves on top.
Transfer to oven for 8-10 minutes or until eggs are completely set. Sprinkle the rest of the cheese, gently shake the pan to loosen the frittata and slide it onto a serving plate or if your lazy, like me, serve in the pan.