Ingredients
Units
Scale
- 6-8 large eggs (depending on size of pan)*
- 3/4 cup shredded mozzarella, divided
- 1/4 cup unsweetened almond milk
- 1 tbsp olive oil
- 1 shallot or onion, finely chopped
- 3 cloves garlic, finely chopped
- 6-8 sausage links, sliced (about 200 grams)
- 8 oz. baby bella mushrooms, sliced
- 1/2 cup sour cream, divided
- salt, pepper, red pepper flakes
Instructions
- Preheat the oven to 400° F. In a medium bowl, whisk eggs, 1/4 cup of cheese, almond milk, and 1/4 cup of sour cream. Set the bowl to the side
- In a 10-12-inch ovenproof skillet over medium heat, heat oil. Add shallot (or onion) and sliced mushrooms and cook, stirring occasionally, until mushrooms and onion have softened, about 5 -7 minutes. Add the sausage and cook for an additional 4 minutes, stirring frequently. Add in garlic and stir constantly for 1 minute. Season with salt, black pepperand red pepper flakes.
- Pour the egg mixture into pan over the sausage, mushrooms and onion. Sprinkle remaining cheese and dollop with remaining sour cream.
- Bake frittata until eggs are just set and edges are golden brown, about 15 - 20 minutes
Notes
- * for a 10-inch skillet, use 6 eggs and for a 12-inch skillet, use 8 eggs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Main Meals
- Method: Baking or Skillet
- Cuisine: America, Fall, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 213
- Sugar: 2
- Fat: 16
- Carbohydrates: 4.6
- Fiber: 0.6
- Protein: 12
