Frittata with Sausage and Pecorino
A frittata is good served straight from the pan or at room temperature.
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
- 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.
- 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.
- 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.
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