Frittata with Mushrooms, Sausage and Goat Cheese
Eggs aren’t only for breakfast. This savory mushroom and sausage frittata serves 8 and could work for any meal.
Kosher salt and freshly ground pepper, to taste
8 ounces Sunset Rock Farm Sea Salt & Dill Chèvre
1 tablespoon butter
1 teaspoon plus 1 tablespoon olive oil
1/2 lb. mild Italian sausage, casings removed
3/4 lb. mushrooms, cleaned, trimmed and cut into 1- to 2-inch pieces
1 bunch Swiss chard, about 3/4 lb., stems removed and leaves cut into 1-inch strips
Preheat oven to 350˚F.
In a bowl, whisk together the eggs, salt and pepper. Set aside.
In a seasoned cast iron skillet over medium-high heat, warm 1 teaspoon of the olive oil. Add the sausage and cook, crumbling with a wooden spoon, until browned, 8 to 10 minutes.
Drain the sausage on paper towels, then transfer to another bowl.
In the same pan over medium-high heat, warm 1 tablespoon of butter. Add the mushrooms and cook, stirring occasionally, until browned and tender, 8 to 10 minutes. Season with salt and pepper. Transfer to the bowl with the sausage.
In the same pan over medium heat, warm 1 teaspoon of the olive oil. Add half of the chard and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Transfer to a bowl. Repeat with 1 teaspoon of the olive oil and the remaining chard.
Return the rest of chard, the sausage and the mushrooms to the pan and heat over medium heat for 1 minute. Pour in the egg mixture and cook about 2 minutes. Spoon out goat cheese and place dollops all over the top of the frittata. Using a rubber spatula, lift the cooked edges and allow the uncooked eggs to flow underneath. Continue cooking until the eggs begin to set, about 4 minutes more.
Place the entire pan in the preheated oven. Continue cooking until the top is set and the frittata looks nice and slightly browned on top, about 5 minutes. Let cool for a few minutes. Slice into wedges and serve with toast and coffee.
Where to find local ingredients to make this dish
New Hampshire Coffee Roasting Co.
Sunset Rock Farm
Sweet Beet Farm Stand
Walpole Valley Farms
Shiitake and Oyster Mushrooms
Vernon Family Farm
Find more of Sarah Kenney’s recipes and writing about New Hampshire in her food and travel blog, Thyme, at thymefoodblog.com. Plus, visit her portfolio for more photos at thymephoto.com.