Ooo yes! A Tarragon, Mushroom & Sausage Frittata is earthy, herby, and totally comforting—perfect for brunch, lunch, or even a cozy dinner with a little salad or crusty bread. Tarragon adds that delicate anise-like flair that plays so well with mushrooms and savory sausage.
🍳 Tarragon, Mushroom & Sausage Frittata
Ingredients:
- 6–8 eggs, whisked
- 2 sausages, casings removed (Italian, breakfast, or chicken sausage all work)
- 1 cup mushrooms, sliced (cremini, button, or wild)
- 1/4 cup onion or shallot, finely chopped
- 2 tbsp fresh tarragon, chopped (or 1 tsp dried)
- 1/4 cup milk or cream (optional, for creaminess)
- Salt & pepper, to taste
- 1/2 cup cheese (grated Gruyère, fontina, or even cheddar—optional but yum)
- 1 tbsp olive oil or butter
🧑🍳 Instructions:
- Preheat oven to 375°F (190°C) (if finishing in the oven).
- Cook sausage:
Heat a non-stick or oven-safe skillet over medium heat. Add sausage and break it up with a spatula. Cook until browned. Remove and set aside. - Sauté veggies:
In the same pan, add a little oil or butter if needed. Sauté onions until soft, then add mushrooms. Cook until mushrooms are golden and their moisture has evaporated. Season with salt, pepper, and stir in the chopped tarragon. - Mix eggs:
In a bowl, whisk eggs with milk/cream (if using), salt, pepper, and half the cheese. - Combine:
Add sausage back into the pan with the mushroom mix. Pour in egg mixture and gently stir to combine everything evenly. Sprinkle the rest of the cheese on top. - Cook & finish:
- Let the frittata cook on the stove for 3–5 minutes, until the edges begin to set.
- Transfer to the oven and bake for 10–12 minutes, or until the center is just set and puffed.
- No oven? Just cover and cook on low until it’s set all the way through.
- Cool slightly & serve:
Slice into wedges and serve warm or at room temp. Pairs beautifully with a light green salad or even some roasted cherry tomatoes on the side. 💚
Want to make it dairy-free? Or turn it into bite-sized frittata muffins? I’ve got you!
