Mushroom and Sausage Frittata
with pesto / marinated summer vegetables

Name: Mushroom and Sausage Frittata
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Tbsp Pine nuts (sub walnuts or pecans); 1 clove Garlic, peeled; 1 1/2 oz Basil, fresh; 2 tsp Lemon juice; 3 Tbsp Oil, olive; 4 Mushrooms, portobello, stems removed, chopped; 8 Eggs, whisked; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 Tbsp Oil, cooking; 12 oz Sausage, Italian and raw (use mild or spicy); 1 Bell peppers, red, chopped; 10 oz Cucumbers, chopped; 2 Tomatoes, medium, diced; 1 Tbsp Vinegar, balsamic; 1 Tbsp Oil, olive

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Top this mushroom and sausage frittata with fresh pesto for a simple but flavorful dinner. Serve the frittata with marinated summer vegetables on the side.

Ingredients

Metric

Servings:

Basil Pesto:

Pine nuts - 2 Tbsp (sub walnuts or pecans)
Garlic - 1 clove , peeled
Basil, fresh - 1 1/2 oz
Lemon juice - 2 tsp
Oil, olive - 3 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

Marinated Summer Vegetables:

Bell peppers, red - 1 , chopped
Cucumbers - 10 oz , chopped
Tomatoes, medium - 2 , diced
Vinegar, balsamic - 1 Tbsp
Oil, olive - 1 Tbsp

Prep

Make pesto - (Skip if pesto was made ahead for Monday.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves and lemon juice into a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (portion for the pesto) until smooth. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
Bell peppers / Cucumbers - Prep as directed and combine. (Can be done up to 4 days ahead)
Portobello mushrooms - Remove stems and chop mushrooms into small pieces. (Can be done up to 2 days ahead)
Tomatoes - Dice tomatoes.
Eggs - Whisk with salt and pepper.

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Make

Heat oven to 400F / 204C degrees.
While oven heats, whisk together balsamic vinegar and olive oil (the portion for the summer vegetables). Add bell peppers, cucumbers and tomatoes. Toss everything to combine. Season with some salt and pepper. Refrigerate vegetables until ready to serve.
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.
Pour in eggs. Stir to combine everything and then transfer to oven. Cook for 18 to 22 minutes, until a knife comes out cleanly.
Slice frittata and serve with pesto spooned over top. Enjoy with marinated summer vegetables on the side.

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