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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

Ingredients

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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

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

Ratings

Original (20)
No ratings yet.
Gluten-free (0)
Paleo (1)
Vegetarian (3)

10 reviews

Tasted fine without romesco sauce. I would keep extra eggs handy in case there's too much filling.

By: M
Posted: May 31, 2015
Diet: Original
0 Helpful

I added broccoli because I had some left over and it was great. This is really easy to make early in the week to have for quick lunches or breakfast.

By: Bess
Posted: Feb 11, 2015
Diet: Original
0 Helpful

Family (husband, 4 year old boy, 2 year old boy, and 8 month old daughter) all loved it! The boys aren't fans of mushrooms, but they ate around it. My husband said it would be a favorite meal if we added a scoop of guacamole and sour cream on top of the frittata with romesco sauce. We also didn't make the salad; instead, I served roasted parmesan sweet potatoes with it. Look forward to doing this again.

By: Karissa
Posted: Apr 17, 2014
Diet: Original
0 Helpful

We make frittatas like this fairly often, and usually use a cornbread base as a "crust". We went crustless this time and used a pre-packaged chicken sausage. We didn't use the romesco sauce because it was too garlicky (I added way too much garlic, definitely a user error issue) and by week end we were over it.

By: Jamie
Posted: Feb 06, 2014
Diet: Original
0 Helpful

Yum! really enjoyed the salad dressing

By: Danya
Posted: Feb 05, 2014
Diet: Vegetarian
0 Helpful

Delicious! We used an Italian Chicken sausage which was very yummy. I did not like the garlic dressing the last time we made it so I subbed a boysenberry balsamic dressing and added pears.

By: Kerri
Posted: Jan 29, 2014
Diet: Original
0 Helpful