Sausage & Mushroom Frittata ___

Sausage & Mushroom Frittata


For the Frittata:

  • 0.5 cup plus 2 tablespoons extra virgin olive oil, divided
  • 1 pound sweet Italian sausage, casings removed
  • 20 ounces mixed mushrooms, about 2 packs. You can use any mushrooms you like, but I used Shiitake and Baby Portobello
  • 4 cloves garlic, sliced
  • 12 large eggs
  • 0.5 cup grated Pecorino Romano cheese
  • 0.5 cup grated Parmigiano Reggiano cheese
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cups chopped mint leaves


Put a large skillet over a high flame and heat 2 tablespoons of the oil. Add the sausage and break it up with a wooden spoon as it cooks. Cool until the sausage is nicely browned, about 5-7 minutes.

Add the mushrooms to the pan and cook until browned, about 5 minutes. Add salt as desired and cook 1-2 minutes. Remove from heat and cool to room temperature.

Preheat your oven to 400 degrees

Brush a 12 inch pan with extra Virgin olive oil

In a large mixing bowl combine the eggs, cheese mint and salt. Add in the remaining 1/2 cup of oil and the sautéed mushrooms and sausage. Mix well and pour into the prepared pan.

Bake until golden brown, about 40-45 minutes.