Hi, I’m Jane. Today, I’m gonna show you how to make sausagefennel frittata recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
SausageFennel Frittata Recipe
SausageFennel Frittata is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. SausageFennel Frittata is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook sausagefennel frittata using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make SausageFennel Frittata:
- Prepare 1/2 lb ground spicy sausage
- Prepare 1/2 bulb fennel; small dice (save fronds)
- Take 1/2 red bell pepper; small dice
- Get 8 eggs
- Take 1/4 C heavy cream
- Make ready 1 t crushed pepper flakes
- Make ready 1/4 C shredded parmesean cheese
- Prepare as needed kosher saltfreshly cracked black pepper
- Prepare as needed sour cream
- Prepare as needed flat leaf parsely; chiffonade
Steps to make SausageFennel Frittata:
- Preheat oven to 375°
- Whisk together eggs, cream, and crushed pepper flakes together with a large pinch of salt and pepper.
- Heat a medium sized cast iron skillet. Add ground , bell pepper, and fennel with just a tiny bit of olive oil. Season with salt and pepper.
- When is browned add eggs. Stir to distribute. Cook 1 minute.
- Sprinkle parmesean across the top. Finish cooking in oven for approximately 8 minutes or until eggs are no longer runny.
- Garnish with sour cream, minced dill fronds, and parsley.
- Variations; Roasted bell peppers, jalapeños, paprika, smoked paprika, habanero, , celery, carrots, swiss, provolone, gruyere, parmigiano reggiano, pecorino, spinach, arugula, asiago, fontina, goat cheese, eggplant, leeks, ramps, kale, corn, zucchini, yellow squash, scallions, chives, cayenne, caramelized onions, shallots, green apples, asparagus, broccoli, basil, cashews, chickpeas, blue cheese, feta, swiss, manchego, coriander, ginger, mint, saffron, sage,
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