SAUSAGE & MUSHROOM PIZZA FRITTATA
Steps:
- Preheat broiler. In a 10-in. ovenproof skillet, cook sausage, mushrooms, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking sausage into crumbles; drain., Return sausage mixture to skillet; stir in pineapple. Pour in beaten eggs. Cook, covered, until nearly set, 4-6 minutes. Spread marinara over top; sprinkle with cheeses., Broil 3-4 in. from heat until eggs are completely set and cheese is melted, 2-3 minutes. Let stand 5 minutes. Sprinkle with parsley; cut into wedges.
Nutrition Facts : Calories 226 calories, Fat 15g fat (5g saturated fat), Cholesterol 299mg cholesterol, Sodium 459mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
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Mala Naidoo
[email protected]This recipe looks like it would be a great way to use up leftover sausage and mushrooms.
Remas Mohamed
[email protected]I'm always looking for new frittata recipes. I'll have to give this one a try.
Ms. Council
[email protected]I'm not a fan of sausage, but I might try this with bacon instead.
Mohiz Awan
[email protected]I'm a vegetarian, so I would have to modify this recipe.
Henos Nakuci
[email protected]I'm allergic to mushrooms, so I can't try this.
Jaiden Wilson
[email protected]This doesn't look very appetizing.
Muhammad Mahfuj
[email protected]I'm not sure about this one.
Nisha Bass
[email protected]This looks delicious!
Anas Malik
[email protected]I'll have to try this!
Sumon Hawolader
[email protected]Yum!
Paul O'Donoghue
[email protected]This frittata was easy to make and very delicious. I used Italian sausage and a variety of mushrooms, including shiitake, cremini, and oyster mushrooms. The frittata was very filling and flavorful, and it was a great way to start the day.
Katleho Moropoli
[email protected]I'm not a big fan of frittatas, but this one was really good. The sausage and mushrooms were very flavorful, and the eggs were cooked perfectly. I would definitely make this again.
Oscar Styron
[email protected]This frittata is a great way to use up leftover sausage and mushrooms. It's also a very versatile dish that can be easily customized to your liking. I added some chopped spinach and bell pepper to mine, and it turned out great.
Kenneth Shortt
[email protected]I made this frittata for brunch and it was a big success. It was easy to make and very flavorful. I used a variety of mushrooms, including shiitake, cremini, and oyster mushrooms. The frittata was also very filling, so it was a great way to start the
Danish Mudser
[email protected]This frittata was a hit with my family! The flavors of the sausage, mushrooms, and cheese were perfectly balanced, and the eggs were cooked to perfection. I will definitely be making this again.