This fennel sausage frittata is a Gordon Ramsey recipe, and it’s keto friendly. It is perfect for the low carb way of eating. My only tweaks: 1. I’m using a fat blend of olive oil and butter for caramelizing the onions; 2. I’m using 12 eggs instead of 8; and 3. I’m adding fennel seeds to raw Italian sweet sausage to enhance the flavor.
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✅Fennel Sausage Frittata
Total carbs per serving: 3.3g
Total net carbs per serving: 2.5g
531 Calories/43.5g Fat/30.4g Protein/0.8g Fiber
*1 tbsp. Butter, unsalted
*1 tbsp. Olive oil
1 small onion, thinly sliced (about 70g)
1 tbsp. Fennel seeds, divided
1 lbs. Raw Italian sausage (about 4 links), casings removed
½ C Flat leaf parsley
2 oz. Shredded Parmesan cheese
½ tsp. Sea salt
1/4 tsp. Black pepper
4 oz. Fresh mozzarella, dried and sliced
🔔You don’t have to use two different fats. Also you can use other fats like ghee or coconut oil if you prefer.
1. Preheat oven to 400.
2. Remove sausage from casings and place meat in mixing bowl; add in 2 teaspoons of fennel seeds and mix well. Set aside.
3. Heat butter and olive oil over medium heat. Once melted, give them a little stir to mix the fats. Once the fats are hot add the onions and stir so that the onions are coated in oil. Next stir in the fennel seeds and then let onions sit for 3-5 minutes before stirring again. You want the onions to soften and start turning a deep brownish color. This may take up to 15 minutes or longer (depending on amount of caramelizing desired). Just stir every 3-5 minutes to make sure the onions don’t burn.
4. Once onions have caramelized add in sausage to the pan (I took the onions out of the pan before adding the sausage – that was a post Thanksgiving boo-boo!!!). Use a spatula and break the sausage into small pieces as it cooks.
5. While sausage is cooking, beat the eggs in a large mixing bowl, mix in parsley, half of the Parmesan cheese, salt and pepper.
5. Once sausage is cooked add eggs mixture to the pan. Use your spatula and stir the eggs to make sure sausage is evenly distributed.
6. Place mozzarella slices evenly apart on top of the frittata, being sure to slightly press them down into the egg mixture. Next sprinkle the other half of the Parmesan on top.
7. Cook for 5-7 minutes until frittata is set (along sides) but still uncooked in the middle.
8. Move frittata to oven and cook for 7-10 minutes or until egg is cooked through & mozzarella is bubbly and slightly browned.
9. Remove from oven and let cool for 5 minutes. Once cooled, use a spatula and go around the sides of the skillet, to help loosen the frittata from the pan. Then tip the skillet to the side and use spatula to guide the frittata to a cutting board and serve.
10. Slice and serve with a small salad.