No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Frittata with Sausage and Pecorino

A frittata is good served straight from the pan or at room temperature.

  • Servings: 4
Frittata with Sausage and Pecorino

Source: Martha Stewart Living, March 1996


  • 1 teaspoon olive oil
  • 6 ounces sweet fennel sausage, casing removed
  • 1 1/2 tablespoons unsalted butter
  • 8 large eggs, lightly beaten
  • Salt and freshly ground pepper, to taste
  • 4 cups mizuna or watercress leaves (4 ounces)
  • 3 ounces grated pecorino or Gruyere cheese
  • 1/2 cup ricotta cheese


  1. Heat oven to 425 degrees. Heat olive oil in a 10-inch nonstick skillet with an ovenproof handle over medium-high heat. Add sausage and cook, breaking up the meat, until well browned, about 2 to 3 minutes. Using a slotted spoon, transfer sausage to a bowl; set aside. Discard the fat and wipe out skillet.

  2. Return skillet to medium heat; melt butter in it. Add eggs, sprinkle with salt, and cook until eggs begin to set on the bottom, about 10 seconds. Using a rubber spatula, pull edges into the center, tilting skillet so eggs fill the gaps. Sprinkle 1 cup mizuna or watercress, sausage, pecorino or Gruyere, and ricotta over eggs. Continue pulling the edges toward center. Cook until nearly set, about 4 minutes.

  3. Transfer skillet to oven; bake until top is set and edges are golden brown, about 6 to 8 minutes. Sprinkle with pepper to taste and serve immediately or at room temperature with remaining mizuna or watercress and Spicy Tomato Sauce.


Reviews (0)

Related Topics