Recipe of Favorite Sausage & Fennel Frittata
Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Award-winning Sausage & Fennel Frittata. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Sausage & Fennel Frittata, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sausage & Fennel Frittata delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few components. You can cook Sausage & Fennel Frittata using 10 ingredients and 7 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Sausage & Fennel Frittata:
- 1/2 lb ground spicy pork sausage
- 1/2 bulb fennel; small dice (save fronds)
- 1/2 red bell pepper; small dice
- 8 eggs
- 1/4 C heavy cream
- 1 t crushed pepper flakes
- 1/4 C shredded parmesean cheese
- as needed kosher salt & freshly cracked black pepper
- as needed sour cream
- as needed flat leaf parsely; chiffonade
Steps to make Sausage & Fennel 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 pork, bell pepper, and fennel with just a tiny bit of olive oil. Season with salt and pepper.
- When pork 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, bacon, 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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