Saturday, December 29, 2012

Artichoke and Mushroom Frittata and Mimosas

This is great for a New Year's Brunch.  A nice twist on the regular frittata recipes. Add a Mimosa and your overnight guests will love you.

6 eggs
1/2 c. shredded Swiss cheese
1 t. fresh snipped rosemary ( I you froze some in ice cubes you can use it here)
1/4 t pepper
1/2 T olive oil or butter
6 breakfast sausage sliced 1/4 inch thick
1 portabella mushroom. chopped ( about 1 cup)
1/2 c. chopped green onions
1 c. chopped artichoke hearts ( canned -- rinsed and drained, or frozen and thawed)

Preheat the oven to 350 degrees.
In a medium bowl, combine eggs, cheese, rosemary, and pepper; set aside.
In a 10-inch oven safe skillet, heat oil over medium heat.  When oil is hot, saute sausages and mushrooms for 3-5 minutes or until sausage is cooked through.  Stir in green onions and artichoke hearts;  cook for 1-2 minutes more.
Pour egg mixture into skillet and quickly stir into the other ingredients just until combined.
Lower the heat to medium-low and cook, without stirring, for about 5 minutes.
Place the skillet in the oven and finish cooking for 5-7 minutes or until the top is still moist but the frittata is cooked through.  Do not overcook.  Remove from the oven and cut into wedges to serve.

Makes 4-6 servings.

On New Year's Day this is great with a champagne breakfast cocktail called a Mimosa.. ( 1 part champagne mixed with 1 part orange juice)

If you like An Herbal Bedfellow, check out my other blogs Thyme for Herbs Grabbin' A Bite

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