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Frittata With Italian SausAGE Recipe

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This recipe for Frittata With Italian SausAGE, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marietta Rushing


1 1/2 pounds bulk Italian sausage
8 ounces fresh or canned mushrooms, sliced
2 tablespoons olive oil
2 garlic cloves, minced
14 large eggs, lightly beaten
1 large potato pealed and cubed
1/2 cup canned peas, optional
4 spinach leaves, rolled and sliced, optional
1 cup mild chedder cheese, grated.
1 3/4 cups milk
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon Dijon mustard, optional.


Preheat oven to 350 degrees
Brown sausage in sauce pan, drain.
Spread evenly over bottom 0f 9 X 13 baking dish.
Saute' mushrooms and garlic in olive oil. If fresh mushrooms are used, drain liquid.
Spread mushrooms and garlic over sausage.
Spread cubed potatoes over mushrooms and garlic.
If using peas or spinach, spread over potatoes.
Spread grated cheddar cheese over potatoes.
Mix beaten eggs with milk.
Add salt, pepper and Dijon mustard into egg mixture.
Pour egg and milk mixture over all ingredients.
Place in oven on middle rack, bake uncovered for 1 hour, (or until middle is firm to touch).
Remove from the oven, cover loosely with foil and let stand for about 15 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
This is a recipe that was made regularly by Concetta. Concetta said that during the Depression of 1929, this recipe was used with all ingredients except the sausage. Concetta's husband and children considered this a comfort food.




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