Ingredients
Scale
- 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)
Directions
- 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