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Stroller Envy

Tarragon Mushroom Sausage Frittata

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz Italian pork sausage, casings removed
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 10 large eggs
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh tarragon
  • 1/2 cup shredded Gruyere
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method
 

  1. Preheat oven to 375°F.
  2. Remove 8 oz Italian sausage from casings; crumble into a 10-inch oven-safe skillet over medium.
  3. Cook 5-6 minutes until browned and cooked through to 160°F; transfer to a plate, leaving about 1 tablespoon fat.
  4. Cook 8 oz sliced mushrooms (cremini, shiitake, or a mix) in pan 5-6 minutes until golden and tender.
  5. Add 2 minced garlic cloves; cook 30 seconds until fragrant.
  6. Whisk 10 large eggs, ¼ cup heavy cream, 2 tablespoons chopped fresh tarragon (or 2 teaspoons dried), ½ cup grated Gruyère or Swiss, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.
  7. Return the cooked sausage to the pan with the mushrooms and spread evenly.
  8. Pour eggs over sausage and mushrooms; stir gently to distribute evenly.
  9. Cook on stovetop 2-3 minutes without stirring until edges begin setting.
  10. Transfer skillet to oven; bake 15-18 minutes until center is just set, no longer jiggly, and at least 165°F because dish contains sausage.
  11. Turn on broiler; broil 2-3 minutes until top is golden brown.
  12. Cool 5 minutes; cut into wedges and serve warm or at room temperature.

Notes

Equipment: 10-inch broiler-safe skillet, instant-read thermometer.
Serving size: one 6th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.