Farmhouse Fennel and Zucchini Frittata with Chicken Apple Sausages

Eggs in a skillet with loads of delicious ingredients! Frittatas are the perfect way to use your vegetables, cheese and proteins in the fridge and reduce food waste. They are an easy, all in one skillet to oven meal that makes weeknight dinners easier. I think you are going to love this recipe for Fennel and Zucchini Frittata with fully cooked Chicken Apple Sausages. It’s one pan cooking, and an all in one meal. This would be good with a crisp green side salad. I made it in a heavy cast iron skillet with a ceramic coating inside called ‘The Always Pan’. You will need an approximately 10 1/2 inch skillet for this recipe that is oven safe up to 400 degrees F. If you use a larger skillet, that’s perfectly fine. Just shorten your baking time.

It seems like I am always creating main dish recipes that are fairly quick. That’s because I feel the stress of getting dinner on the table for a family every night, and I think chances are you do too. I like to make homemade meals as much as I can, because they are healthier, and the bonus leftovers help pack lunches the next day. This Frittata is also a great breakfast choice!

You can use this frittata recipe as a template, and substitute equal amounts of other veggies that you have on hand instead too. Frittatas are very versatile, which is another bonus about them. Other suggestions are green, red or yellow peppers, leeks, spinach, kale, mushrooms, broccoli and asparagus.

Here’s how to make it!

Farmhouse Fennel and Zucchini Frittata with Chicken Apple Sausages

Preheat your oven to 400 degrees F.

Ingredients:

12 Large Eggs

1 Large Fennel Bulb, diced

1 Medium Yellow Onion, diced

1 Medium Zucchini, diced

1/2 Cup of Grated Parmesan Cheese

1 cup of Grated Irish Aged Cheddar Cheese (I like Kerrygold)

1 Package of Chicken Apple Sausages, or Another Chicken Sausage you like that is Fully Cooked (I used Butcher Box Sausages)

1/4 Cup of Milk of Choice

2 Tablespoon of Garlic Infused Olive Oil

2 Tablespoons of Butter of Ghee

1 1/2 Teaspoons of Sea Salt of Pink Salt

1 Teaspoon of Black Pepper

Directions: In your oven safe skillet, add the olive oil and butter or ghee. Chop your fennel, onion and zucchini. Add the fennel and onion to the skillet after the fat has melted and the skillet is hot along with 1/2 teaspoon of salt. Sautee these two vegetables, stirring occasionally until they are becoming tender. Then, add the chopped zucchini and another 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and cook for five more minutes. Meanwhile, whisk the eggs in a large bowl, add the milk to the eggs, the remaining 1/2 teaspoon of salt and pepper, and fold in the cheese, reserving about 1/4 cup for the top. Smooth the vegetables in the skillet into an even layer. Slice your sausages, and place them in an even layer on top of the sauteed vegetables. Now, gently pour the egg and cheese mixture over the sausages, and sprinkle with the rest of the cheese.

Place a baking pan under your skillet to catch any possible drips, and transfer it to your preheated 400 degree F. oven. Bake until golden and puffy and set in the center for 30 to 40 minutes.

This recipes makes 4 large servings or 6 regular serving

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Have a happy, health day!