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Frittata with Sausage, Wild Mushrooms and Cheddar

A hearty entrée for a weekend brunch, this savory frittata is easy to prepare with our specially designed nonstick frittata pan. Choose an assortment of wild mushrooms, depending on what’s available at your market.

Ingredients:

  • 8 eggs
  • Kosher salt and freshly ground pepper, to taste
  • 6 oz. white cheddar cheese, cut into 1/4-inch dice
  • 1 tsp. plus 2 Tbs. olive oil
  • 1/2 lb. mild Italian sausage, casings removed
  • 3/4 lb. assorted wild mushrooms, cleaned, trimmed and cut into 1- to 2-inch pieces
  • 1 bunch Swiss chard, about 3/4 lb., stems removed and leaves cut into 1-inch strips

Directions:

In a bowl, whisk together the eggs, salt and pepper. Fold in the cheese. Set aside.
In the deep half of a frittata pan over medium-high heat, warm 1 tsp. of the olive oil. Add the sausage and cook, crumbling with a wooden spoon, until well browned, 8 to 10 minutes. Drain the sausage on paper towels, then transfer to another bowl.

In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms and cook, stirring occasionally, until browned and tender, 8 to 10 minutes. Season with salt and pepper. Transfer to the bowl with the sausage.

In the same pan over medium heat, warm 1 tsp. of the olive oil. Add half of the chard and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Transfer to a bowl. Repeat with 1 tsp. of the olive oil and the remaining chard.

Return the rest of chard, the sausage and the mushrooms to the pan and heat over medium heat for 1 minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more.

Lightly brush the shallow pan with the remaining 1 tsp. olive oil and heat over medium heat. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes.

Gently shake the pan to loosen the frittata and slide it onto a serving plate. Serves 8.

Williams-Sonoma Kitchen