Mushroom and Sausage Frittatawith pesto / marinated summer vegetables
Top this mushroom and sausage frittata with fresh pesto for a simple but flavorful dinner that was first featured in May 2017. Serve the frittata with marinated summer vegetables on the side.
Ingredients
- Bell peppers, red - 1, chopped
- Cucumbers - 10 oz, chopped
- Tomatoes, medium - 2, diced
- Vinegar, balsamic - 1 Tbsp
- Oil, olive - 1 Tbsp
- Mushrooms, portobello - 4, stems removed, chopped
- Eggs - 8, whisked
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 2 Tbsp
- Sausage, Italian and raw (use mild or spicy) - 12 oz
- Pesto (leftover from Monday) - ~6 Tbsp
Nutrition Facts
Prep
- Bell peppers / Cucumbers - Prep as directed and combine. (Can be done up to 4 days ahead)
- Portobello mushrooms - Remove stems and chop mushrooms into small pieces. (Can be done up to 2 days ahead)
- Tomatoes - Dice tomatoes.
- Eggs - Whisk with salt and pepper.
Make
- Heat oven to 400F / 204C degrees.
- While oven heats, whisk together balsamic vinegar and olive oil. Add bell peppers, cucumbers, and tomatoes. Toss everything to combine. Season with some salt and pepper. Refrigerate vegetables until ready to serve.
- Heat up a skillet over medium heat. Add in cooking oil and then mushrooms and saute until mushrooms are golden brown, 3 to 4 minutes. Add sausage and saute, breaking apart until sausage is cooked through, 4 to 5 minutes more.
- Pour in eggs. Stir to combine everything and then transfer to oven. Cook for 18 to 22 minutes, until a knife comes out cleanly.
- Slice frittata and serve with pesto spooned over top. Enjoy with marinated summer vegetables on the side.
Reviews
This meal has 34 reviews
Surprisingly delicious and simple. Perfect weeknight meal.
The portobello pizzas were tasty! The pasta salad was fine - nothing special, but easy and palatable. An enjoyable meal overall, but I'm not sure I'd go out of my way to make it again.
No complaints! I find portobello mushrooms a bit hard to work with, but the flavor was good. The pasta salad was a bit bland for my taste.
Loved this! Even the boyfriend that doesn't love mushrooms loved it. I ended up using sun-dried tomato pesto just because I don't like basil.
I was indifferent to the pasta salad, but I LOVED these. Simple simple simple and so tasty. I used Trader Joe's pesto once, and then after making the red pesto for the stuffed chicken recipe, I used that and loved that more than the green pesto. Yum.
Loved these. Trader Joe's has a frozen version of sorts with eggplant. I tried to model these based on that frozen dinner, so I added eggplant. Next time I'll use more mozzarella cheese, ricotta cheese, and find a way to incorporate Italian-seasoned breadcrumbs for a little crunch. But this meal, in spite of being vegetarian, was perfectly filling. Using Trader Joe's jarred genova pesto was a great hack to speed things up and limit dish clean-up.