Gluten free recipe for Italian Sausage, Pepper and Mushroom Frittata
2 tsp olive oil
1 small onion, diced
340g pre-cooked Italian sausage; be sure it’s gluten-free if that’s important to you
1 medium bell pepper (any color), thinly sliced
225g sliced mushrooms, cremini or white button mushrooms
8 large eggs
200g shredded cheese (I like low-fat 4-cheese Italian blend)
2 tsp milk (nonfat or low-fat)
2 tsp fresh thyme leaves
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/4 cup grated Parmigiano-Reggiano cheese, or more to taste
Preheat the grill.
Heat an oven-safe, nonstick 25-27 cm frying pan over low heat, and add the olive oil, onion, sausage and bell pepper. Saute for 3-4 minutes, until the onion is translucent. Then add the mushrooms, and continue to cook until the sausage is browned and the mushrooms have given off most of their liquid.
In a large glass measuring cup or bowl, quickly whisk together the eggs, shredded cheese and milk. Stir in the thyme, salt and pepper. Pour the egg mixture on top of the vegetables in the pan.
Cover the pan, and cook on low heat for 3 minutes. Using a rubber spatula, gently lift the edge of the frittata here and there, and allow the uncooked egg to run underneath. Cook covered, for 3-4 minutes more, or until the frittata is almost completely set but the top is a little bit runny.
Remove the pan from heat, and sprinkle with the parmesan cheese. Place the pan under the grill until the cheese is bubbling and melted; how long that takes will depend on the type of broiler you have. (My infrared grill took only one minute to melt the cheese, so keep an eye on it.)
Remove the pan from the oven, and let it sit for 5 minutes before cutting into wedges. Serve warm or at room temperature.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2015 – licensed under Creative Commons.