Sausage and Mushroom Frittata



8 pastured eggs

1/2 lb breakfast sausage*

8 oz sliced mushrooms

1/2 an onion, diced

1 tsp fennel seeds

couple dashes of paprika and garlic powder

salt and pepper

1/2 – 3/4 cup cheese, grated or diced (optional)


1.Turn oven onto broil and position the racks in the bottom portion of the oven
2.Whisk the eggs with salt and pepper (add cheese to mixture if desire), set aside
3.Brown the sausage in an 8 inch skillet(or smaller for thicker frittata) and add in the onions and mushrooms
4.Continue to saute until most of the moisture is cooked off, turn heat down to medium low
5.Pour in the egg mixture and scrape the sides as the eggs cook
6.Continue scraping as egg curds begin to form, you want the frittata to be cooked about half way through
7.Once it’s cooked half way through, place the skillet under the broiler for about 3-5 minutes until it begins to brown
8.Remove from heat and serve hot