Sausage Frittata with Mushrooms

By minicoopercraig

The more a restaurant manipulates an egg, the less healthy it's likely to be. Omelets rarely contain fewer than 800 calories, and ambitious concoctions like Panera's souffle will swallow up an entire day's worth of saturated fat. Frittatas, however; give us hope. These Italian open-face omelets are lighter than their American cousins since they're less likely to be loaded with cheese and more likely to be stuffed with vegetables.

Ingredients

• 1 Tbsp olive oil
• 1 red onion, thinly sliced
• 1 link cook andouille sausage, diced
• 8 oz mushrooms (any variety-creminis work nicely), stems removed, sliced
• Salt and black pepper to taste
• 8 eggs
• 1/4 cup crumbled goat cheese
• 12 chives or 3 scallions, chopped (optional)

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 degrees
Place a large ovensafe skillet or saute pan over medium heat. When the pan is hot, add the oil and onion; cook until translucent, about 3 minutes. Add the andouille and mushrooms and continue sauteing, about 5 minutes. Season with salt and pepper.
Beat the eggs vigorously with a fork or whisk, then add to the skillet, along with the goat cheese and chives, if using. Place in the oven and bake until the eggs have fully set (a toothpick inserted into the middle will come out clean), about 20 minutes. Let cool and then slice into 4 portions, topping with more chives if you like.