Fennel Sausage Stuffing Frittata

Ingredients

• 10-12 eggs, preferably room temperature
• 2 tbsp milk
• 1 tsp chicken bouillon base
• 3 cups cubed ciabatta sandwich rolls
• 1 cup yellow onions, diced
• 1 cup celery, diced
• 2 tbsp butter
• 3 tbsp olive oil, divided
• 10-12 oz sweet Italian sausage
• 2 tsp ground fennel
• 3 tsp fresh sage, chopped
• 3 tsp fresh rosemary, chopped
• ½ cup sharp cheddar cheese, grated
• Salt
• Pepper

Instructions

1. 1
   Preheat oven to 400°F.
2. 2
   In a large mixing bowl, toss ciabatta cubes with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Transfer bread to a half sheet pan and toast in the oven for 10 minutes, or until browned and crisp. Place sheet pan on a cooling rack when done.
3. 3
   Using the same bowl from the bread cubes, add loose sausage (casings removed), and break into smaller chunks.
4. 4
   Meanwhile, place a large 12-inch oven-safe nonstick skillet over medium high heat. Then add the butter and the remaining tbsp olive oil. Add onions and celery and sauté until softened. Then add the sausage, ground fennel, 2 tsp sage and 2 tsp rosemary. Cook until sausage is browned.
5. 5
   In a medium mixing bowl, add the eggs, milk, 1 tsp chicken bouillon base, and ¼ tsp pepper. Whisk until eggs are blended.
6. 6
   Add the toasted bread cubes to the skillet with the sausage mixture, stirring to evenly distribute.
7. 7
   Pour the egg mixture into the skillet, then scatter the surface with cheese, and place frittata in the oven to bake.
8. 8
   Bake at 400°F for 15-20 minutes or until center is set and puffed. Carefully remove skillet from oven and place on a wire rack to cool. Scatter remaining sage and rosemary over the frittata. Slice into wedges and serve. Enjoy!