Sausage and Fennel Frittata
Ingredients
- 1 fennel blub cleaned and chopped
- ½ cup red onion chopped
- ½ lb sweet Italian sausage casing removed
- ¼ cup extra virgin olive oil
- 10 eggs
- 2 tbsp grated Pecorino Romano cheese
- ¼ cream
- salt & pepper
Instructions
- Preheat the broiler, with the top rack about 6 inches from the top.
- Heat olive oil in a 10-inch cast-iron skillet over medium heat. Cook Italian sausage until almost done. Then, add onions and fennel and cook until soft, about 5-7 minutes, stirring occasionally to prevent sticking.
- Whisk the Romano and cream with the eggs. Pour the eggs over the sausage and fennel. Stir gently until the eggs are over the sausage and fennel. Cook until the eggs are mostly set, with just a thin film of liquid on top, about 5-7 minutes.
- Put the skillet under the broiler until the top of the frittata is set and browned, about 3-4 minutes. The frittata should be firm to the touch and slightly puffed when done.
Nutrition
Calories: 254kcal | Carbohydrates: 4g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 227mg | Sodium: 316mg | Potassium: 284mg | Fiber: 1g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 2mg