Sausage and Fontina Frittata

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  • Makes: 6 servings
  • Start to Finish: 30 mins

Sausage and Fontina Frittata

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Directions

  1. Preheat broiler. Heat a large broilerproof nonstick skillet over medium heat. Add fennel; cook and stir for 5 minutes. Add sausage, sweet pepper, and garlic to skillet. Cook and stir about 10 minutes or until sausage is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. If necessary, drain off fat. Meanwhile, in a medium bowl beat together eggs, half-and-half, and the 1 tablespoon fresh marjoram. Stir in cheese.
  2. Pour egg mixture over sausage mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the skillet edge, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overcooking.
  3. Place skillet under broiler 4 to 5 inches from heat; broil for 1 to 2 minutes or until top is set. Cut into wedges to serve. If desired, sprinkle with additional fresh marjoram.

From the Test Kitchen

Make-Ahead Directions:

Cook sausage and vegetables as directed; cool. Place in an airtight storage container. Seal; chill overnight. In a bowl stir together eggs, half-and-half, and the 1 tablespoon fresh marjoram; stir in cheese. Cover and chill overnight. To serve, preheat broiler. In a large broilerproof skillet heat sausage and vegetables over medium heat until hot. Stir egg mixture well. Continue as directed in Steps 2 and 3.

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Nutrition Facts (Sausage and Fontina Frittata)

  • Per serving:
  • 250 kcal ,
  • 20 g fat
  • (8 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 318 mg chol. ,
  • 385 mg sodium ,
  • 3 g carb. ,
  • 1 g sugar ,
  • 15 g pro.
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