Sausage and Mushroom Frittata
with mixed green salad
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.
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Ingredients
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
Prep
- Onions / Mushrooms / Green onions / Sausage - Prep as directed. (Can be done up to 3 days ahead)
- Eggs - Whisk with some salt and pepper.
- {For salad} Garlic - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Preheat oven to 400F (204C) degrees.
- 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.
- Pour in eggs and then top with green onions. Bake for 15 to 20 minutes until a knife comes out clean.
- While frittata is cooking, whisk together garlic, Dijon, vinegar, and olive oil. Season to taste with salt and pepper.
- Toss with mixed greens and serve with frittata. Drizzle with more romesco sauce if you want (and have some left).
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