The baked mushroom and sausage frittata is a rich, gooey, and incredibly appetizing recipe, perfect to serve as a main dish.
Baking makes it lighter than the fried version and allows the provolone to melt perfectly, giving it an irresistible texture.
To prepare it, I chose champignon mushrooms, sweet dry sausage, and plenty of provolone, using only one tablespoon of extra virgin olive oil to gently stew the mushrooms.
The result is a savory and enveloping frittata, yet light and wholesome, ideal for a quick dinner or a different lunch.
If you like oven-baked frittatas, try these delicious recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Baked Mushroom and Sausage Frittata
- 6 eggs
- 5.3 oz mushrooms (frozen champignon)
- 40 leaves pork sausage, dry (sweet)
- 7.1 oz provolone (sweet)
- 1 bunch parsley
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- to taste salt
Preparation of Baked Mushroom and Sausage Frittata
In a pan, sauté the garlic clove with the olive oil. Then add the champignon mushrooms and two pinches of salt. Cook until the mushrooms are dried.
Add the chopped fresh parsley and continue cooking for another couple of minutes. Then, remove from heat and let cool.
Cut the sweet sausage into cubes and also dice the provolone.
In a bowl, crack the eggs, add two pinches of salt and beat quickly. Then, add the mushrooms (remember to remove the garlic) and sausage, mixing everything together.
Pour the mixture into a baking pan lined with parchment paper (slightly dampened and wrung out). Level well and top with the diced provolone.
Bake in a preheated oven at 392°F, for 20 minutes.
After the cooking time, remove the frittata from the oven and serve immediately.
Storage of Mushroom and Sausage Frittata
The baked mushroom and sausage frittata can be kept in the refrigerator for 2 days, stored in an airtight container. Before serving, you can briefly warm it in the oven or in a pan to make the provolone soft and gooey again.
It can also be enjoyed at room temperature, especially if it’s only been a few hours since it was made.
It can also be enjoyed at room temperature, especially if it’s only been a few hours since it was made.
Related Recipes
Baked Artichoke and Provolone Frittata
Asparagus and Cooked Ham Frittata
FAQ (Questions and Answers)
Can I use other types of mushrooms?
Yes, you can replace champignon with mixed mushrooms, porcini (even frozen), or cardoncelli, adjusting the cooking times slightly.
Can the dry sausage be replaced?
Sure. You can use crumbled fresh sausage (to be cooked first), speck, pancetta, or cooked ham for a milder version.
Can I prepare it in advance?
Yes, you can prepare it a few hours in advance and store it in the refrigerator. At serving time, just reheat it slightly.
Can I make it even lighter?
You can use a lighter string cheese or reduce the amount of sausage, increasing instead the mushrooms.
