Cheesy Sausage, Mushroom & Pepper Frittata

At least once a month, I make a new frittata or breakfast skillet from a hodgepodge of ingredients on hand.  I LOVE frittatas and breakfast scrambles and skillets.  They are super quick to put together, filling and taste great.  (They are also a great way to use leftovers or small quantities of meat, cheese and veggie leftovers!) This morning, I threw together this easy, Cheesy Sausage, Mushroom & Pepper Frittata for breakfast!

Ingredients for my Cheesy Sausage, Mushroom & Pepper Frittata
1 Medium Yellow Onion, Chopped 
4 oz. Portabella Mushrooms, Chopped 
1/2 c. Yellow Bell Pepper, Diced
1 Tbsp. Butter 
1 Tsp. The Perfect Spice
4 oz. Ground Sausage (Pork or Turkey), crumbled and cooked
1 Tbsp. Coconut Oil (I use Island Fresh Coconut Oil)
6 Eggs, Lightly Beaten
¼ c. 2% Milk 
1/8 tsp. Black Pepper
1/4 c. Shredded Mozzarella Cheese

Instructions for my Cheesy Sausage, Mushroom & Pepper Frittata
Preheat the oven. Preheat oven to 350°F.

Sauté the onion, bell peppers, and mushrooms. Heat the butter in an oven safe, 12 Inch frying pan over medium heat until hot. Avoid allowing the butter to caramelize! (A caramel sweet frittata just isn't that tasty in my book!) Add the onion and bell peppers and sauté for 2-3 minutes; add mushrooms and sauté until all vegetables are nearly tender. Add 1 tsp. of the Dublin General Store spice and smoked sausage. Cook for another 2-3 minutes. Remove the vegetable mixture from the pan and keep warm.

Prepare the egg mixture. In a small mixing bowl, combine the eggs, milk and pepper. Whisk to combine.

Build the Frittata. Melt the coconut oil in the frying pan. Add the vegetable mixture into the pan. Stri to coat with the coconut oil. Spread it to an even layer around the pan. Top the vegetables with the cooked sausage. Pour the egg mixture evenly over the meat and veggie filling.

Cook the Frittata. Cook on the stove top over medium heat until the eggs are nearly set, about 3-5 minutes. Place frittata into preheated oven and bake uncovered until the eggs are set through, approximately another 8-10 minutes. Sprinkle shredded mozzarella cheese over the frittata during the last few minutes of cooking time to allow it melt.

Slice and serve. Cut the frittata into wedges and serve. We serve with fresh grapefruit or melon and whole grain toast.

Cooking Notes

Frittatas are quick, easy to prepare and really cost effective when feeding a busy family! My frittatas ans breakfast skillets are almost always made from the week's leftovers. Each frittata makes 6-8 serving slices and leftovers store and reheat very well for make-ahead breakfasts. I almost always make two frittatas on the weekend to have quick, busy morning breakfasts on hand for the kids for a few days!

Some Other Frittata Recipes You May Have Missed
Spinach, Mushroom & Potato Frittata 
Apple Sausage & Cheddar Frittata
SteakHouse Frittata
Salmon & Red Potato Frittata

First time making a frittata?
Check out 5 Tips for Making a Frittata

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