Sunday Morning Sausage and Mushroom Frittata
Perfect for serving Sunday brunch to a crowd or for making ahead for meal prep!
Ingredients
- 1 tablespoon avocado oil
- ¼ cup sweet yellow onion diced
- 1 teaspoon garlic chopped
- 1 pound ground sausage
- 3 handfuls fresh spinach
- 2 cups mushrooms sliced
- 12 eggs beaten
- 1 tomato sliced
Instructions
- Sauté: Take a large, 12 inch cast iron skillet and place on stovetop, on high heat. When your pan is hot, add 1 tablespoon avocado oil and coat the pan. Add diced onion and 1 teaspoon garlic and let reduce, stirring constantly for about 2-3 minutes.
- Brown Sausage: Add 1 pound ground sausage and break apart to fully brown. Reduce heat to medium heat.
- Add Veggies: Add 3 handfuls fresh spinach and stir, letting it wilt. Then add 2 cups mushrooms and move around to cook down a bit.
- Add Eggs: Pour the whisked eggs on top. Use a rubber spatula to gently fold the ingredients together. If the eggs don't quite cover all of the sausage and mushrooms, you can quickly whisk 2-3 more eggs together and pour on top. Let cook without stirring for about 10-15 minutes, or until the eggs around the outside edge start to firm and only to top is uncooked.
- Tomato + Broil: Place tomato slices in a single layer on top and transfer to oven. Broil in the oven for 4-6 inches from the top for about 2 minutes, or until the top starts to brown and the eggs are fully cooked.
- Serve: Remove from the oven to let cool slightly and then serve.
Nutrition
Calories: 295kcal | Carbohydrates: 3g | Protein: 18g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 286mg | Sodium: 465mg | Potassium: 416mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1582IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2mg
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