easy healthy Sausage mushroom arugula frittata

Arugula, Mushroom and Sausage Frittata

Frittatas are one of my favorite weekend meals. They are simple to make and you can use any vegetables you have on hand. Oh, and the leftovers make a delicious and easy weekday lunch. This arugula, mushroom, and sausage frittata is my favorite for chilly winter days. We enjoy this frittata served with a side salad and a slice of freshly baked grainy bread from our favorite bakery.

Recipe serves 6 and can easily be made vegetarian by omitting the sausage.

5 from 1 vote
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Arugula, Mushroom and Sausage Frittata

Ingredients

  • tablespoons butter or olive oil
  • 8 ounces mushrooms sliced
  • 12 eggs
  • 1 cup grated white cheddar cheese
  • ounces sausage cooked and diced (if using). I prefer organic chicken Italian sausage
  • ½ teaspoon fresh thyme lightly chopped
  • 1 clove garlic minced
  • 3- oz baby arugula* about 2 cups
  • ½ cup red bell pepper* diced

Instructions

  1. Preheat oven to 350°F
  2. Heat olive oil in a large cast iron skillet or other heavy, oven safe skillet that is not non-stick
  3. Sauté mushrooms on medium heat until they are lightly browned, about 10 minutes
  4. Meanwhile, whisk eggs until yolks and whites are just blended. Stir in ½ cup of the cheese
  5. Once mushrooms are sautéed, add cooked sausage, garlic and thyme. Cook until fragrant, about 30 seconds
  6. Top sautéed mushrooms and sausage with baby arugula, evenly distributing all ingredients
  7. Pour egg and cheese mixture over arugula, ensuring all greens are coated with eggs
  8. Sprinkle diced red bell pepper and remaining cheese on top of frittata
  9. Transfer to oven and cook for approximately 20 minutes, or until frittata does not jiggle in the center
  10. Remove from oven, cool slightly
  11. Transfer to a plate and serve. Slice frittata into 6 servings and enjoy while still warm

*Note: These are vegetables that I choose to purchase organic. Read more on pesticides and produce.

 

Arugula, sausage, and mushroom frittata
1. Sausage and mushrooms evenly distributed
frittata with arugula, mushrooms, and sausage
2. Arugula added, next eggs!
After adding the egg mixture, fritatta with arugula
3. After adding the egg mixture
frittata with red bell peppers ready to bake
4. Ready to bake!

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2 Comments

  1. I can vouch for the deliciousness of your frittata… ?leftovers? You mentioned a nonstick pan and I am interested in learning more about nonstick vs.coated pans. Keep up the great work!

    • Judi – thank you for your kind comment! I do plan on writing an article on nonstick pans… it will be coming soon. Thank you for reading!

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