Ingredients
Units
Scale
- 6 jumbo eggs
- 1 pound mild (sweet) ground Italian sausage
- 3 – 4 green onions, chopped
- 1/4 cup whole milk or heavy cream
- 1 cup 6-cheese Italian blend of finely grated cheese
- 1/4 tsp salt
- 4 Tbsp. fresh Italian parsley, chopped
Instructions
- Cook the sausage in small, non-stick frying pan over medium-high heat until browned, constantly breaking up the sausage into small pieces, such as in a ‘sloppy joe’ sandwich.
- Add the chopped onions to the sausage and cook a little longer.
- Drain off any hot fatty grease.
- In a medium bowl, beat the eggs with the milk, chopped Italian parsley, and salt.
- Pour the egg mixture over cooked sausage and onions.
- Sprinkle the grated cheese on top, gently blending into the egg/sausage mixture.
- COVER and cook over low heat for 10 minutes, keeping an eye on the bottom (lift up with a spatula) to make sure that it is not burning.
- Broil the frittata on the lower shelf of your oven until gold brown – – keeping an eye on it to prevent burning.
- Let the frittata sit for 5 minutes before serving.
- Garnish with freshly picked Italian parsley while it is setting.
- Cut into wedges and serve with Italian artisan bread.
- Salt and pepper to taste upon serving.
