This originally came from a bed and breakfast style hotel that I stayed in years ago, but I’ve adapted it to my specs. It’s pretty delicious, and you can adapt it to what veggies you have on hand. It can be made ahead and it reheats beautifully.
1Cook the sausage with the Italian spice and the fennel in a non stick pan, Drain off any grease. Add onions, mushrooms, garlic, (and broccoli or spinach if you wish and I a red pepper for color. Saute lightly. Can be done ahead and refrigerated.
2In a large bowl combine the eggs and fresh herbs. Add the sausage mixture and the cooked veggies. Mix in most of the cheeses.
3Pour into a buttered deep dish casserole pan (I use silicone pans), and sprinkle with the remaining cheese. Bake at 350 degrees for 30-40 minutes till center is set and nicely browned. Let set about 10 minutes before cutting.
Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes—all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. See more salad recipes here.