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.
- 2 tablespoons butter or olive oil
- 8-oz mushrooms, sliced
- 12 eggs
- 1 cup grated white cheddar cheese
- 6 oz 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
- Preheat oven to 350°F
- Heat olive oil in a large cast iron skillet or other heavy, oven safe skillet that is not non-stick
- Sauté mushrooms on medium heat until they are lightly browned, about 10 minutes
- Meanwhile, whisk eggs until yolks and whites are just blended. Stir in ½ cup of the cheese
- Once mushrooms are sautéed, add cooked sausage, garlic and thyme. Cook until fragrant, about 30 seconds
- Top sautéed mushrooms and sausage with baby arugula, evenly distributing all ingredients
- Pour egg and cheese mixture over arugula, ensuring all greens are coated with eggs
- Sprinkle diced red bell pepper and remaining cheese on top of frittata
- Transfer to oven and cook for approximately 20 minutes, or until frittata does not jiggle in the center
- Remove from oven, cool slightly
- 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.
Pin recipe for later…