Gluten Free Salmon Sausage Frittata

Gluten Free Salmon Sausage Frittata

Ingredients

  • 1/2 pound salmon fillet
  • 2 limes
  • 2 tablespoons of Creole seasoning
  • 3 Specialty sausages
  • 6 eggs
  • 1/2 cup grated pecorino Romano
  • 1/2 cup grated pargigiana-reggiano
  • splash of light whipping cream
  • dash of salt
  • fistful of shredded basil

Directions

  1. Sautee a half-pound fillet of wild-caught salmon, after marinating it in fresh lime juice and Creole seasoning, in excellent olive oil, and a touch of salt. Sautee on high heat for three minutes on each side. Refrigerate for use the next day.
  2. Cook three sausages in an inch of water in a small pan in a 400° oven, for about thirty minutes. Drain from the water and sauté the sausages. Set aside for use later.
  3. * Line a pie pan with parchment paper. Lay down your favorite fresh herbs (I used fresh thyme). This will be the top of the frittata.
  4. Mix the eggs, cheeses, cream, salt, and basil in an electric mixer until well mixed.
  5. Add the sausages and pieces of salmon to the egg mixture and stir gently.
  6. Pour the mixture into the prepared pie pan. Bake at a 400° oven for 25 minutes or so. Let the frittata sit for five minutes and watch it sag into the finished piece.