The options for using homemade pork sausage are seemingly endless: We use it on pizza, in pasta sauce, and in this warming lunch or dinner frittata. Can’t get enough of it!
8 SERVINGS
EQUIPMENT: A small nonstick skillet with a lid; a 10-inch (25 cm) round baking dish.
Extra-virgin olive oil, for oiling the dish
1 teaspoon fennel seeds
6 large eggs, free-range and organic, lightly beaten
2 teaspoons fresh lemon thyme or regular thyme leaves
2 tablespoons extra-virgin olive oil
1 small onion, peeled, halved lengthwise, and cut into thin half-moons
1/2 teaspoon fine sea salt
8 ounces (250 g) Pork and Fennel Sausage, cooked
6 tablespoons freshly grated Parmigiano-Reggiano cheese
1 tablespoon coarsely grated organic lemon or orange zest
1. Center a rack in the oven. Preheat the oven to 400°F (200°C). Lightly brush the baking dish with oil.
2. In a small skillet, toast the fennel seeds over medium heat until they are fragrant, shaking the skillet to keep the seeds from burning, about 1 minute. Transfer to a plate to cool.
3. Crack the eggs into a bowl. Add the thyme leaves. Whisk to blend.
4. In the skillet, combine the olive oil, onion, and salt and sweat—cook, covered, over low heat—until soft and translucent, about 5 minutes. Do not let the onions brown. Transfer the onions to the baking dish and arrange the sausage on top. Dot with half the cheese and sprinkle with the citrus zest. Pour the eggs over all. Sprinkle with the remaining cheese. (The dish can be prepared up to 1 hour before baking. Store at room temperature.)
5. Bake until the eggs are firm and the top is a deep golden brown, 20 to 30 minutes. Sprinkle with the fennel seeds. Cut into 8 wedges and serve warm.