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Frittata with Sausage and Pecorino

Cookbook MarthaStewart

Category Name Entree

Servings 4 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

1 Teaspoon(s) olive oil

6 Ounce(s) sweet fennel

sausage, casing

removed

1 1/2 Tablespoon(s) unsalted butter

8 Large eggs, lightly beaten

Coarse salt and

freshly ground

pepper

4 Cup(s) mizuna (4 ounces)

or watercress

leaves

3 Ounce(s) grated Pecorino

Romano or Gruyère

cheese

1/2 Cup(s) ricotta cheese

Method

1. Heat oven to 425°. Heat olive oil in a 10-inch nonstick skillet with an ovenproof

handle over medium-high heat. Add sausage and cook, breaking up the meat, until

well browned, about 2 to 3 minutes. Using a slotted spoon, transfer sausage to a

bowl; set aside. Discard fat, and wipe out skillet.


2. Return skillet to medium heat; melt butter in it. Add eggs, sprinkle with salt, and

cook until eggs begin to set on the bottom, about 10 seconds. Using a rubber spatula,

pull edges into the center, tilting skillet so eggs fill the gaps. Sprinkle 1 cup mizuna or

watercress, sausage, Pecorino, Romano or Gruyère, and ricotta over eggs. Continue

pulling the edges toward center. Cook until nearly set, about 4 minutes.


3. Transfer skillet to oven; bake until top is set and edges are golden brown, about 6

9/10/2003 6:57:03 PM Page 1 of 2 Frittata with Sausage and Pecorino
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