italian sausage frittata
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| recipe by :epicurious magazine |
| serving size : 8 preparation time :0:00 |
| categories : |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1-1/2 lb. | italian sausage meat |
| 1 clove | garlic -- minced |
| 12 oz. | mushrooms -- sliced |
| 2 Tbsp | unsalted butter |
| 1/4 cup | dry white wine |
| 3 | swiss chard -- leaves thinly sliced |
| 1-1/4 cup | mozzarella cheese -- grated |
| 9 | eggs |
| 1-1/4 cup | milk |
| 3 tsp | dijon mustard |
| | sour cream |
| | chives -- chopped |
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| preheat oven to 350 degrees. in a large heavy skillet brown sausage meat |
| over moderate heat, stirring to break up lumps. transfer, using a slotted |
| spoon, to a 13 x 9 baking dish and spread evenly over bottom. discard fat |
| from skillet and saute garlic and mushrooms with salt and pepper to taste |
| in butter over moderate heat, stirring, until mushrooms give off liquid. |
| add wine and cook, stirring occasionally, until liquid is almost |
| evaporated. spread mushroom mixture over sausage and sprinkle with swiss |
| chard and cheese. in a bowl whisk together eggs, milk and mustard. pour |
| over sausage mixture. bake for 1 hour or until set and slightly browned. |
| cool 10 minutes then serve with a dollop of sour cream and sprinkle on |
| chives. |
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| * exported from mastercook * |
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| (ID: 77602) Mirror: rec.food.recipes: Tue, Dec 23, 2003 |