Morning Plates · Card MO12
Sausage, Mushroom and Pepper Skillet Frittata
Browned coins of Italian sausage, seared mushrooms, sweet red pepper and blistered cherry tomatoes set into a custardy Parmesan egg base, finished in the oven so it puffs gently. Bake it in two small cast-iron pans for a table-side flourish or one larger skillet for easy slicing.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
- Cuisine
- Italian-American
Method
Step 1: Heat the oven to 375F. Brown the whole sausage links in a 10-inch cast-iron skillet over medium heat, turning often, until cooked through, about 12 minutes. Move them to a board and slice into 1/4-inch coins.
Step 2: Add the olive oil to the fat left in the pan, raise the heat to medium-high and add the mushrooms in a single layer. Leave them alone for 3 minutes until browned on one side, then add the bell pepper and a pinch of salt and cook 4 minutes more.
Step 3: Whisk the eggs, half-and-half, Parmesan, 1/2 teaspoon salt and several grinds of pepper until no streaks of white remain.
Step 4: Lower the heat to medium-low, return most of the sausage to the pan with half the scallions, and spread everything evenly. Pour in the eggs and cook without stirring for 3 to 4 minutes, until the edges begin to set.
Step 5: Press the cherry tomatoes, cut side up, and the remaining sausage into the surface, then transfer the skillet to the oven.
Step 6: Bake for 12 to 15 minutes, until the center is just set and only barely wobbles when you shake the pan. Rest for 5 minutes, then scatter over the remaining scallions and the chili and cut into wedges.
Kitchen note
Cooking the sausage whole before slicing keeps it juicy and gives you tidy coins; raw sausage sliced first crumbles and turns dry by the time the eggs are done.
Easy swap
To use two 6-inch skillets, divide the cooked filling and the egg mixture between them and start checking the bake at 10 minutes.
Filed nearby
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