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Mushroom and Sausage Frittata
with pesto / marinated summer vegetables

Active: 35 min Total: 35 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. 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)
  2. Bell peppers / Cucumbers - Prep as directed and combine. (Can be done up to 4 days ahead)
  3. Portobello mushrooms - Remove stems and chop mushrooms into small pieces. (Can be done up to 2 days ahead)
  4. Tomatoes - Dice tomatoes.
  5. Eggs - Whisk with salt and pepper.

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Make

  1. Heat oven to 400F / 204C degrees.
  2. 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.
  3. 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.
  4. Pour in eggs. Stir to combine everything and then transfer to oven. Cook for 18 to 22 minutes, until a knife comes out cleanly.
  5. Slice frittata and serve with pesto spooned over top. Enjoy with marinated summer vegetables on the side.

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 (42)
Gluten-free (4)
Paleo (9)
Vegetarian (11)

24 reviews

The pesto was the star of this show for me, but I liked how easy and quickly this all came together

By: Jenna
Posted: Nov 02, 2017
Diet: Original
0 Helpful

Good meal but felt like a lot of effort with essentially 2 dishes (pasta and portobellos), two "sauces" (pesto and dressing), and 2 cooking methods (roasting and boiling).

By: Felice
Posted: Aug 17, 2017
Diet: Original
0 Helpful

Pesto was really good. I added extra garlic so it was kinda spicy. I followed the recipe for the pasta salad, and it was really good. I think I used too much cheese on the mushrooms and it slid off, but it was still good.

By: Tricia
Posted: Aug 16, 2017
Diet: Original
0 Helpful

the portabello pizzas we so simple and delicious! Definitely will make again.

By: Jenna
Posted: Aug 15, 2017
Diet: Original
0 Helpful

SO liked them, but I'm not a big fan of cukes. Frittata was yummy though.

By: Carolyn
Posted: Aug 14, 2017
Diet: Paleo
0 Helpful

The frittata is so good that it doesn't need the pesto. I actually thought the pesto detracted from the taste a little. The marinated veggies are a perfect side, especially on a hot summer day.

By: Chelsea
Posted: Aug 10, 2017
Diet: Paleo
0 Helpful