Substitute 1/4 pound thinly sliced zucchini or yellow squash for the mushrooms.Any combination of a vegetable and a meat are excellent for a frittata, and mushrooms and sausage are a classic that work well here. The rosemary adds an aromatic accent.
Makes 6 to 8 servings | Prep time: 20 minutes | Minimum cook time: 2 hours in a medium slow cooker
1/2 pound bulk sweet or hot Italian sausage
1 medium onion, diced
1 garlic clove, minced
1/4 pound mushrooms, wiped with a damp paper towel, trimmed, and thinly sliced
8 large eggs
1/4 cup half-and-half
1/2 cup grated whole milk mozzarella cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
Salt and freshly ground black pepper to taste
Vegetable oil spray
1. Crumble sausage into a skillet over medium-high heat. Cook for 5 to 7 minutes, breaking up lumps with a fork, or until sausage is browned. Remove sausage from the pan with a slotted spoon, drain on paper towels, and set aside.
2. Discard all but 3 tablespoons sausage fat from the skillet. Add onion, garlic, and mushrooms, and cook for 5 to 7 minutes, or until mushrooms are brown and the liquid has evaporated from the skillet. Allow mixture to cool for 10 minutes.
3. Whisk eggs with half-and-half in a mixing bowl. Stir in cheese, parsley, and rosemary, and season with salt and pepper. Add sausage and cooled vegetable mixture, and stir well.
4. Grease the inside of the slow cooker insert liberally with vegetable oil spray or melted butter. Fold a sheet of heavy-duty aluminum foil in half, and place it in the bottom of the slow cooker with the sides of the foil extending up the sides of the slow cooker. Pour egg mixture into the slow cooker.
5. Cook on High for 2 to 21/2 hours, or until eggs are set. Run a spatula around the sides of the slow cooker. Remove frittata from the slow cooker by pulling it up by the sides of the foil. Slide it gently onto a serving platter, and cut it into wedges. Serve immediately, at room temperature, or chilled.
Note: The sausage and the vegetable mixture can be cooked up to 1 day in advance and refrigerated, tightly covered. Reheat them to room temperature in a microwave-safe dish, or over low heat, before completing the dish.
Variations:
Substitute 1/4 pound thinly sliced zucchini or yellow squash for the mushrooms.
Substitute chopped ham for the sausage, and sauté the vegetables in 2 tablespoons olive oil.