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Mushroom and Sausage Frittata
with pesto / marinated summer vegetables

Active: 25 minTotal: 45 min

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.



Marinated Summer Vegetables:
  • Bell peppers, red - 1, chopped
  • Cucumbers - 10 oz, chopped
  • Tomatoes, medium - 2, diced
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 1 Tbsp
Mushroom and Sausage Frittata:
  • 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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Bell peppers / Cucumbers - Prep as directed and combine. (Can be done up to 4 days ahead)
  2. Portobello mushrooms - Remove stems and chop mushrooms into small pieces. (Can be done up to 2 days ahead)
  3. Tomatoes - Dice tomatoes.
  4. Eggs - Whisk with salt and pepper.


  1. Heat oven to 400F / 204C degrees.
  2. 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.
  3. 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.
  4. Pour in eggs. Stir to combine everything and then transfer to oven. Cook for 18 to 22 minutes, until a knife comes out cleanly.
  5. Slice frittata and serve with pesto spooned over top. Enjoy with marinated summer vegetables on the side.

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This meal has 34 reviews

Surprisingly delicious and simple. Perfect weeknight meal.

By: Jenn
Posted: Jun 14, 2019
Diet: Original

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.

By: Summer
Posted: Jun 12, 2019
Diet: Original

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.

By: Marin
Posted: Jun 12, 2019
Diet: Original

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.

By: Gayle
Posted: Jun 09, 2019
Diet: Original

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.

By: Carri
Posted: Jun 08, 2019
Diet: Original

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.

By: Sam
Posted: Jun 03, 2019
Diet: Original