Photo: Andrew Ridley
Frittata with Sausage, Wild Mushrooms and Cheddar
7 ingredients
openrecipes
A hearty entrée for a weekend brunch, this savory frittata is easy to prepare with our specially designed nonstick frittata pan. Choose an assortment of wild mushrooms, depending on what’s available at your market.
Estimated Nutrition (whole recipe, rough)
573
Calories
43g
Protein
42g
Fat
5g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 eggs
- Kosher salt and freshly ground pepper, to taste
- 6 oz. white cheddar cheese, cut into 1/4-inch dice
- 1 tsp. plus 2 Tbs. olive oil
- 1/2 lb. mild Italian sausage, casings removed
- 3/4 lb. assorted wild mushrooms, cleaned, trimmed and cut into 1- to 2-inch pieces
- 1 bunch Swiss chard, about 3/4 lb., stems removed and leaves cut into 1-inch strips
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes