Invite over friends for brunch to enjoy this mushroom and sausage stuffed frittata that will have them raving for more.
|1 tbsp||(15 mL) Olive oil|
|1||(300 g) Package Maple Leaf® Fully Cooked Sausage Links, cut into ½ inch (2 cm) pieces|
|2 cups||(500 mL) Sliced mushrooms|
|2||Cloves garlic, minced|
|.25 cup||(60 mL) Whipping cream (35%)|
|.5 tsp||(2 mL) Salt|
|1 tsp||(5 mL) Fresh ground pepper|
|1 cup||(250 mL) Grated Cheddar cheese|
PREHEAT oven to 375°F (190°C).
HEAT olive oil over medium heat in a 10 inch (25 cm) non-stick, ovenproof skillet. Add sausage and sauté until beginning to brown, about 3 minutes. Add mushrooms and sauté until golden, about 3 minutes more. Stir in garlic and cook until fragrant, about 1 minute.
WHIP eggs, cream, salt and pepper in a large bowl until frothy. Pour egg mixture into the pan with sausage mixture and cook until the sides and bottom are set but center is still soft, about 4 minutes. Sprinkle cheese over top of mixture.
TRANSFER pan to pre-heated oven and bake for 10 minutes, or until center is set and cheese is melted. Allow to cool for 2 minutes before serving.
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