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Sausage and Mushroom Frittata
with mixed green salad

Active: 20 min Total: 30 min
Frittatas can make an easy grain-free and paleo-friendly breakfast or dinner in this case. Even though today's recipe uses mushrooms and sausage, feel free to try whatever combination you like best.
Dependency
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Mushroom & Sausage Frittata with Romesco Sauce:
  • Onions - 1 , sliced
  • Mushrooms, brown / cremini - 1/2 lb , quartered
  • Green onions - 2 stalks , sliced
  • Cooked sausage links - 2 , sliced
  • Large eggs - 8 , whisked
  • Leftover romesco sauce - 1/3 cup + more for serving
Mixed Green Salad:
  • Garlic - 1 clove , minced
  • Dijon mustard - 1 tsp
  • Red wine / sherry vinegar - 1 1/2 Tbsp
  • Olive oil - 3 Tbsp
  • Mixed greens - 6 oz

Nutrition Facts

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Prep

  1. Onions / Mushrooms / Green onions / Sausage - Prep as directed. (Can be done up to 3 days ahead)
  2. Eggs - Whisk with some salt and pepper.
  3. {For salad} Garlic - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Preheat oven to 400F (204C) degrees.
  2. Heat up an oven-safe pan like a skillet over medium heat. Add in coconut (or cooking) oil and then onions to heated oil with a dash of salt. Saute for about 3 to 5 minutes, until softened. Next add in mushrooms, sausage, and romesco sauce and cook for another 3 to 5 minutes, to let mushrooms soften.
  3. Pour in eggs and then top with green onions. Bake for 15 to 20 minutes until a knife comes out clean.
  4. While frittata is cooking, whisk together garlic, Dijon, vinegar, and olive oil. Season to taste with salt and pepper.
  5. Toss with mixed greens and serve with frittata. Drizzle with more romesco sauce if you want (and have some left).

Nutrition Facts

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