Frittatas make for a delicious one-pot dish that feed lots of people! Tyler's Sausage and Mushroom version is a 10/10. Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/34HJGN9Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Sausage and Wild Mushroom FrittataRECIPE COURTESY OF TYLER FLORENCELevel: EasyTotal: 45 minActive: 25 minYield: 4 servingsIngredients5 tablespoons extra-virgin olive oil2 large shallots, diced (about 2/3 cup)5 ounces sliced shiitake and maitake mushrooms1/3 bunch fresh thyme, leaves picked4 links spicy Italian sausage, cut into 1-inch pieces12 large eggs1 cup heavy cream6 ounces Gruyere, dicedKosher salt and freshly ground black pepperCreme fraiche, for garnishWatercress, for garnishDirectionsPreheat the oven to 350 degrees F.Heat 2 tablespoons oil in a 12- to 14-inch nonstick ovenproof saute pan over medium-high heat until it starts to smoke. Add the shallots, mushrooms and thyme and cook until the mushrooms start to soften, about 3 minutes. Add the sausage and cook, stirring occasionally, until the sausage starts to brown, 5 to 6 minutes.Transfer the mushroom and sausage mixture to a paper towel-lined plate. Wipe the pan clean with a paper towel.Place the pan back on the stove over medium heat and add the remaining 3 tablespoons oil. Whisk the eggs in a bowl with the cream. Once the oil in the pan starts to smoke, add the egg mixture to the pan, making sure to swirl the pan as it goes in.Set aside some of the mushroom and sausage mixture for garnish. Gently spread the rest of the mushroom and sausage mixture evenly over the top of the uncooked eggs. Sprinkle with the Gruyere and season with salt and pepper. Transfer the pan to the oven and bake until puffed and just beginning to color, about 18 minutes.Flip the frittata out of the pan onto a cutting board or sheet pan. Garnish the top with dollops of creme fraiche, watercress and the reserved mushroom and sausage mixture. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #WorstCooksInAmerica #FoodNetwork #AnneBurrell #AlexGuarnaschelli #SausageAndWildMushroomFrittataHow to Make a Frittata with Tyler Florence | Worst Cooks in America | Food Networkhttps://youtu.be/1m4s-_YBEYI