Italian Sausage, Cannellini and Mushroom Frittata

Italian Sausage, Cannellini and Mushroom Frittata

Italian Sausage, Cannellini and Mushroom Frittata



Servings:
8 to 10 Servings
Quantity
Ingredients
1 1/2 pounds
Italian ground sausage (mild)
2 tablespoons
White wine
1 tablespoon
Fresh thyme, divided
To taste
Salt and pepper
2 tablespoons
Olive oil
1 pound
Mushrooms, sliced
2 each
Garlic cloves, finely chopped
2, 14.28 oz cans
Carmelina Brands® Italian Cannellini Beans
18 each
Large fresh eggs
1/2 cup
Parmesan cheese, grated, divided

Preheat oven to 400°F. In a medium mixing bowl, marinate sausage with wine, 2 teaspoons of thyme, salt and pepper to taste. Refrigerate for 15 minutes. In a large ovenproof skillet, heat olive oil over medium heat. Add mushrooms, and season to taste with salt and pepper. Add remaining thyme (1 teaspoon) and garlic. Sauté mixture for about 5 minutes, until mushrooms are soft and begin to brown, and liquid has evaporated.  Add the ground sausage, and continue to cook over medium-high heat until the sausage is browned and cooked through; about 5 to 7 minutes. Fold in the Carmelina Brands® Italian Cannellini Beans. Check seasoning, remove pan from heat and set aside. Crack eggs into a large mixing bowl and whisk thoroughly. Fold eggs into the sausage and mushroom mixture in sauté pan. Sprinkle top with Parmesan cheese. Bake in oven for 20 minutes until top is golden brown. Slice into wedges and serve.  Mangia bene!

Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.