Sausage and Mushroom Frittata

This frittata also works with any of my homemade sausage recipes (it’s especially good with Hungarian Sausage and Garlic Beef Sausage) and using differently seasoned sausage is an easy way to make this frittata a little different every time. Another option with this frittata is to add a handful of chopped sun-dried tomato, a tsp of dried oregano and two handfuls of chopped black olives for a flavor reminiscent of pizza! Serves 3-4.

Sausage and Mushroom Frittata

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  • Prep Time


  • Total Time


  • Servings



  • ½

    medium yellow onion, diced

  • ½

    red bell pepper, diced

  • 3

    cups mushrooms, thinly sliced (about 1 pound)

  • 6-8

    oz pork sausage, loose

  • 8

    eggs, beaten


Heat an oven proof skillet (I like to use my 12” cast iron frying pan) over medium high heat and turn on broiler (on high) to preheat oven. Add sausage to pan and break apart with a wooden spoon or spatula while it cooks (no oil is necessary here if you have a nice fatty sausage; if you are using a very lean sausage, add a tablespoon of extra virgin coconut oil). Add onion, pepper and mushroom and sauté, stirring occasionally, until vegetables are cooked (8-10 minutes). Add beaten eggs. Let cook on stove top 1-2 minutes, stirring a couple of times. Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top (about 7-10 minutes, varies oven to oven so watch carefully) . Serve and enjoy!


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