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© Meredith Corporation. All rights reserved. Used with permission.
Preheat broiler. Heat a large broiler-safe nonstick skillet over medium heat. Add fennel; cook and stir for 5 minutes. Add sausage, bell pepper and garlic; cook and stir for about 10 minutes or until sausage is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. If necessary, drain off fat. Meanwhile, in a medium bowl, beat together eggs, half-and-half (or cream or milk) and marjoram. Stir in cheese.
Pour egg mixture over sausage mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the edge of the pan, lifting the egg mixture so the uncooked portion flows underneath. Continue cooking and lifting the edges until the egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overcooking.
Place the pan under the broiler 4 to 5 inches from heat; broil for 1 to 2 minutes or until top is set. Cut into wedges to serve. If desired, sprinkle with additional fresh marjoram.