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Mushroom and Sausage Frittata
with pesto / marinated summer vegetables

Active: 25 min Total: 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.

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Ingredients

Servings:
4
Metric
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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Prep

  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.

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Make

  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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (39)
No ratings yet.
Gluten-free (0)
Paleo (6)
Vegetarian (6)

35 reviews

Pasta salad was fantastic and great for leftovers. Mushrooms were good too but cooked down very thin and flat and cheese melted down the sides. I would maybe try a thicker but not as large piece of cheese next time.

By: Christy
Posted: Jun 04, 2020
Diet: Original
0 Helpful

Surprisingly delicious and simple. Perfect weeknight meal.

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

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: Lynn
Posted: Jun 12, 2019
Diet: Original
0 Helpful

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
0 Helpful

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
0 Helpful

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
0 Helpful