PREP TIME: 10 minutes
COOKING TIME: 30 minutes
MAKES 8 servings
This versatile casserole, which is similar to a frittata, makes a great brunch, or it can be made ahead and stored in the refrigerator for quick and easy breakfasts during the week.
1 tablespoon olive oil
4 medium zucchinis
Fine sea salt and freshly ground black pepper
1 pound (450 g) spicy bulk Italian sausage (made with no grain fillers)
7 ounces (200 g) fontina cheese, shredded
6 large eggs
½ cup (120 ml) heavy cream
Crispy cooked bacon slices, cut into 1-inch (2.5-cm) pieces, for garnish (optional)
- Preheat the oven to 400°F (205°C). Heat the oil in a large frying pan over medium-high heat.
- Slice the zucchini, add it to the pan with the oil, and season with ⅛ teaspoon each of salt and pepper. Cook the zucchini for 5 minutes or until soft and starting to brown, then remove from the pan and set aside.
- Add the sausage meat to the pan and sauté until fully cooked and golden brown.
- Line an 8-inch (20-cm) round baking pan (or similar vessel) with parchment paper, leaving some parchment overhanging. Evenly distribute the zucchini and sausage in the pan and sprinkle with the fontina cheese (reserving a small handful for the top of the casserole).
- Crack the eggs into a mixing bowl, season with ¼ teaspoon each of salt and pepper, add the cream, and whisk well. Pour the egg mixture over the zucchini-sausage mixture and sprinkle the reserved fontina on top. Place the pan in the oven and bake until the egg mixture is firm and the top of the casserole golden brown, about 30 minutes.
- Top with crispy bacon slices, if desired. Lift the casserole out of the pan, cut into 8 pieces, and serve immediately or store in the refrigerator for up to 4 days and reheat as desired.
