Sausage and Mushroom Frittata

September 26, 2012 in Categories: by

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This frittata is perfect for a weekend brunch or for “breakfast for dinner” night (a wonderful way to save money on your grocery bill is to have breakfast for dinner from time to time).   In addition to being an inexpensive dinner, this frittata is also a fast meal to prepare mid week.  I save time by keeping chopped red pepper and onion in my freezer (it can be thrown into the pan frozen) and buying pre-sliced mushrooms.   This recipe is similar to my Veggie Frittata Recipe but the sausage gives it a very different flavor and is a favorite of my husband and kids.

 This frittata is awesome with US Wellness Meats pork breakfast sausage, but you can use any sausage you want.  If you buy sausage with casings, you can either give it a good chop or remove the casings completely.  This frittata also works with any of my homemade sausage recipes (it’s especially good with Hungarian Sausage and Garlic Beef Sausage) and using differently seasoned sausage is an easy way to make this frittata a little different every time.  Another option with this frittata is to add a handful of chopped sun-dried tomato, a tsp of dried oregano and two handfuls of chopped black olives for a flavor reminiscent of pizza!  Serves 3-4.

 

 

Ingredients:

  • ½ medium yellow onion, diced
  • ½ red bell pepper, diced
  • 3 cups mushrooms, thinly sliced (about 1 pound)
  • 6-8 oz pork sausage, loose
  • 8 eggs, beaten

 

  1. Heat an oven proof skillet (I like to use my 12” cast iron frying pan) over medium high heat and turn on broiler (on high) to preheat oven.
  2. Add sausage to pan and break apart with a wooden spoon or spatula while it cooks (no oil is necessary here if you have a nice fatty sausage; if you are using a very lean sausage, add a tablespoon of extra virgin coconut oil).
  3. Add onion, pepper and mushroom and sauté, stirring occasionally, until vegetables are cooked (8-10 minutes).
  4. Add beaten eggs.  Let cook on stove top 1-2 minutes, stirring a couple of times.
  5. Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top (about 7-10 minutes, varies oven to oven so watch carefully) .
  6. Serve and enjoy!

Comments

Totally! I would suggest salting the zucchini first. So, toss with some salt, let sit in a colander for an hour, then rinse and squeeze out the extra water (you can use dry tea towels or paper towel).

I really loved your website name “thepaleomom”. I think it can be great present to my daughter on her weekend. I would love to say your website itself a great inspiration for all moms. My daughter loves paleo recipe and I am she is gonna be delighted after having it.

I made this over the weekend and my husband who “hates quiche” said he “loved” this frittata. I think it is funny cause the only difference is no crust! Anyway thanks for the easy, affordable and yummy recipe! My kids deemed this as a “make again” meal. :-)

JUST made this, my day #2 dinner with left over golden cauliflower soup and it’s DELICIOUS! I made mine with ground pork! Thank you for making my day!

[…] A breakfast meal can be hard to get in, due to time or just not feeling like making food that early. One of my favorite things to make is a breakfast frittata. They are easy, have many ways to change the flavor and if you make enough the frittata will last a few days giving you a quick meal to reheat for the next few mornings. This recipe is simple but I must say I always add bacon into mine. courtesy of http://www.thepaleomom.com/2012/09/sausage-and-mushroom-frittata.html […]

I just started reading your book and it is already a truly amazing resource for me in my attempt to heal from celiac disease. Thank you!

My question is, I don’t find any mention of mushrooms. They are neither on the ‘good’ or ‘bad’ list, and I’m finding mixed information on the internet. Could you please weigh in: are mushrooms a food to eat or avoid in the beginning stages of the autoimmune paleo diet?

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