¼ cup Olive the Best Wild Mushroom & Sage Olive Oil
2 cups chopped smoked sausage
2 cups sliced mushrooms
2 tsp minced garlic
8 eggs
¼ cup heavy cream
1 tsp freshly ground pepper
1 tsp Spanish paprika
½ tsp smoked Sea Salt (available at Olive the Best)
1
Heat the oil in 10-inch nonstick skillet. Add sausage and saute until it begins to brown - approx. 3 minutes.
2
Add mushrooms and saute until golden - another 3 minutes.
3
Stir in garlic - cook another 30 seconds.
4
In a bowl whisk together the eggs with heavy cream, pepper, paprika and salt.
5
Pour the egg mixture into the skillet and cook, undisturbed, until the sides and bottom are set but the centre is loose - about 4 minutes.
6
To flip, place a large heat-proof plate over the skillet.
7
Using oven mitts turn the skillet over the plate.
8
Slide frittata back on the skillet. Continue cooking for about 3 minutes until the bottom is golden brown.
Ingredients
¼ cup Olive the Best Wild Mushroom & Sage Olive Oil
2 cups chopped smoked sausage
2 cups sliced mushrooms
2 tsp minced garlic
8 eggs
¼ cup heavy cream
1 tsp freshly ground pepper
1 tsp Spanish paprika
½ tsp smoked Sea Salt (available at Olive the Best)
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