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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Adapted from 'The Guestbook' by Andrea Hurst. Perfect to make at the beginning of the week, then heat up a slice for breakfast each morning. Getting your 7-10 daily servings of veggies is easier if you start early! Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 small onion, chopped |
1 fennel bulb, chopped (hard core removed) |
1 tablespoon garlic, minced |
2 cups sliced portobella mushrooms |
12 ounces precooked chicken sausage, chopped in bite size pieces (i used alfresco sweet italian) |
8 ounces canned artichoke hearts, drained and quartered |
6 large eggs |
2 teaspoons basil |
1 tablespoon oregano |
1/2 teaspoon pepper |
1/2 teaspoon salt |
2 cups part-skim mozzarella cheese, shredded |
Directions:
1. Preheat oven to 350 degrees.
2. Add olive oil and butter to an ovenproof skillet on medium high flame. Saute onion, fennel and garlic until lightly browned and fragrant, stirring frequently. Add mushrooms and cook for a few minutes.
3. Meanwhile, blend all Egg Mixture ingredients in blender.
4. When mushrooms look done, stir in sausage and artichoke hearts. Saute for a minute or two.
5. Pour Egg Mixture in skillet and mix together.
6. Put skillet in oven and bake approximately 25-30 minutes until knife in center comes out dry. (You can transfer to a greased casserole dish if your skillet is not ovenproof.).
7. Slice and serve hot or cold.
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