Sausage and Mushroom Frittata
with mixed green salad
Ingredients
- 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
- 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
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).
Nutrition Facts
Reviews
Ratings
10 reviews
Tasted fine without romesco sauce. I would keep extra eggs handy in case there's too much filling.
0 HelpfulI 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.
0 HelpfulFamily (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.
0 HelpfulWe 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.
0 HelpfulDelicious! 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.
0 Helpful