Sausage, Mushroom, Goat Cheese Frittata
Serves: 8
 
Ingredients
  • Ingredients:
  • 8 eggs
  • Kosher salt and freshly ground pepper, to taste
  • 6 oz. goat's milk cheese, cut into ¼-inch rounds
  • 1 tsp. plus 2 Tbs. olive oil
  • ½ lb. mild Italian sausage, casings removed
  • ¾ lb. assorted wild mushrooms, cleaned, trimmed and cut into 1- to 2-inch pieces
  • 1 bunch Swiss chard, about ¾ lb., stems removed and leaves cut into 1-inch strips
Instructions
  1. Directions:
  2. Preheat oven to 350 degrees F
  3. In a bowl, whisk together the eggs, salt and pepper. Set aside.
  4. In the deep half of a frittata pan (I use a black cast iron pan) over medium-high heat, warm 1 tsp. of the olive oil. Add the sausage and cook, crumbling with a wooden spoon, until well browned, 8 to 10 minutes. Drain the sausage on paper towels, then transfer to another bowl.
  5. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms and cook, stirring occasionally, until browned and tender, 8 to 10 minutes. Season with salt and pepper. Transfer to the bowl with the sausage.
  6. In the same pan over medium heat, warm 1 tsp. of the olive oil. Add half of the chard and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Transfer to a bowl. Repeat with 1 tsp. of the olive oil and the remaining chard.
  7. Return the rest of chard, the sausage and the mushrooms to the same cast iron pan and heat over medium heat for 1 minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Add the goat cheese circles and let melt into the frittata. Continue cooking until the eggs begin to set, 4 to 6 minutes more. Place entire pan directly into the oven. Continue cooking for 15 to 20 minutes until the frittata doesn't jiggle too much when shaken. It will continue to firm up after removing from the oven.
  8. Cut into slices and serve directly from cast iron skillet.
Recipe by Thyme at http://thymefoodblog.com/2017/01/sausage-mushroom-goat-cheese-frittata.html