Sausage and Wild Onion Frittata

Sausage and Wild Onion Frittata

Wild onions, better known as lampascioni back in Orsara, add a lot of flavor to the frittata. I used to pick these up fresh from the farm to add to many dishes back in Italy. If you do not like spicy sausage, use sweet sausage instead.

Sausage and Wild Onions Frittata

Sausage and Wild Onion Frittata

Pasquale Sciarappa
Sausage and wild onions add a lot of flavor to this breakfast frittata while keeping you full longer.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine Italian
Servings 4

Ingredients
  

  • 6 Eggs
  • 3 Hot Italian Sausage casing removed and crumbled
  • 6 oz. Wild Onions drained from the oil
  • 1/3 cup Whole Milk
  • 1 cup Mozzarella shredded
  • 1/2 cup Pecorino Cheese grated
  • Salt and Black Pepper to taste
  • Olive Oil extra virgin

Instructions
 

  • Preheat the oven to 400°F. Place rack in middle position.
  • Meanwhile, in a medium mixing bowl, scramble the eggs, salt, black pepper and milk.
  • Once scrambled, add in the pecorino cheese and whisk until fully mixed in. Set aside.
  • In an oven safe sauté pan, warm up a drizzle of olive oil over medium to high heat. Add in the sausage and sauté until browned.
  • Once the sausage is browned, add in the wild onions (lampascioni). Sauté the sausage and wild onions for about two minutes.
  • Pour the egg mixture into the sauté pan. Mix together to evenly distribute into the pan and lower the heat to low. Continue to cook until the outer rim of the frittata is firm/partially cooked.
  • Once the outer rim has firmed up, sprinkle the mozzarella cheese over the whole frittata. Place into the oven and cook for fifteen to twenty minutes.
  • Remove from the oven and let cool off for five to ten minutes before removing from the pan.

Video

Keyword apulia, eggs, frittata, lampascioni, puglia, sausage, wild onions
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