This Sausage and Mushroom Frittata is perfect for a weekend brunch or for a breakfast-for-dinner week night meal—it’s fast, easy, inexpensive, and full of nutrient-dense ingredients.
Featured Ingredients
Eggs are full of nutrients! A single serving of 2 eggs provides at least 10% or more of the daily value of 17 different nutrients, with the yolk containing the vast majority of the nutrition.
Mushrooms are by far the best food source of the non-proteinogenic amino acid ergothioneine, which has been nicknamed the “longevity vitamin” since studies show that it reduces all-cause mortality and is associated with longer lifespan!
Sweet red peppers are a super nutrient-dense food, particularly rich in vitamin C. In fact, per serving they deliver more vitamin C than oranges!
Sausage and Mushroom Frittata
Ingredients
- 1/2 medium yellow onion diced
- 1/2 medium red pepper diced
- 3 cups mushrooms thinly sliced
- 8 oz sausage loose
- 8 large eggs beaton
Instructions
- Heat an oven proof skillet (like my 12” cast iron frying pan) over medium high heat and pre-heat broiler on high.
- Add onion, pepper and mushroom and sauté, stirring occasionally, until vegetables are cooked.
- Add beaten eggs. Let cook on stove top 1-2 minutes, stirring a couple of times.
- Place skillet in oven on middle rack 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) .
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