Monday, May 11, 2020

How to Make a Sausage & Wild Mushroom Frittata with Breakfast Potatoes

Have you ever made a frittata? Me either. So when I watched Worst Cooks in America last night, I said “if they can do it so can I!” Now I can use this recipe to substitute ingredients and make it my own. Serves 4

Frittata Ingredients:

5 tablespoons extra-virgin olive oil
2 large shallots, diced (about 2/3 cup)
5 ounces sliced shiitake and maitake mushrooms
1/3 bunch fresh thyme, leaves picked
4 links spicy Italian sausage, cut into 1-inch pieces
12 large eggs
1 cup heavy cream
6 ounces Gruyere, diced
Kosher salt and freshly ground black pepper, to taste Creme fraiche, for garnish
Watercress, for garnish


Preheat the oven to 350 degrees F. Heat 2 tablespoons oil in a 12- to 14-inch nonstick ovenproof saute pan over medium-high heat until it starts to smoke. Add the shallots, mushrooms and thyme and cook until the mushrooms start to soften, about 3 minutes. Add the sausage and cook, stirring occasionally, until the sausage starts to brown, 5 to 6 minutes. Transfer the mushroom and sausage mixture to a paper towel-lined plate.

Wipe the pan clean with a paper towel. Place the pan back on the stove over medium heat and add the remaining 3 tablespoons oil. Whisk the eggs in a bowl with the cream. Once the oil in the pan starts to smoke, add the egg mixture to the pan, making sure to swirl the pan as it goes in. Set aside some of the mushroom and sausage mixture for garnish. Gently spread the rest of the mushroom and sausage mixture evenly over the top of the uncooked eggs. Sprinkle with the Gruyere and season with salt and pepper. Transfer the pan to the oven and bake until puffed and just beginning to color, about 18 minutes. Flip the frittata out of the pan onto a cutting board or sheet pan. Garnish the top with dollops of creme fraiche, watercress and the reserved mushroom and sausage mixture.

Breakfast Potatoes Ingredients:

3 Yukon gold potatoes, medium dice 
2 garlic cloves, smashed Kosher salt 
3 slices bacon, cut into lardons 
1 tablespoon olive oil, plus more if needed 
1/2 medium Spanish onion, diced 
Pinch crushed red pepper 
1 red bell pepper, diced 
1/2 teaspoon seafood seasoning, such as Old Bay 
2 tablespoons thinly sliced fresh chives 


Place the potatoes and garlic in a large pot. Cover them with water and season the water generously with salt. Bring to a boil and cook until the potatoes are fork-tender, about 8 minutes. Drain the potatoes and discard the garlic. Let the potatoes cool. Put the bacon and 1 tablespoon olive oil in a large cast-iron skillet. Turn the heat to medium and cook, stirring occasionally, until crisp, about 5 minutes. Add the onions, some salt and crushed red pepper and saute until soft, 2 to 3 minutes. Add the bell pepper and continue to cook until beginning to soften, 3 to 4 minutes more. Add the potatoes and cook until crispy, 4 to 5 minutes, adding more olive oil if needed. Season with the seafood seasoning and sprinkle with the chives.

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