Sausage and Heirloom Tomato Frittata

There has to be a first time for everything, right? Well this was my first attempt at making a Frittata! I’m not sure why I’ve never tried to make one before. It is easy to whip up and is as delicious as it looks!

During my weekly grocery run, I always grab a basket of heirloom tomatoes. These little tomatoes last for at least 2 weeks, compared to grape tomatoes. This leaves me with a lot of extra heirlooms to use in other dishes. Since tomatoes and eggs taste so good together, it was time to get to work.

I made this Frittata with pork sausage, mushrooms and heirloom tomatoes. It’s so easy to make with leftovers from dinner like meatballs or any vegetables you have in your fridge. Just throw in some eggs and cheese and let it bake for 20 minutes it will taste fantastic, regardless of the ingredient combination you use.

Sausage and Heirloom Tomato Frittata

Print Recipe

This sausage and heirloom tomato Frittata is a quick and easy breakfast recipe.

• CourseBreakfast
• CuisineBreakfast, Low Carb

Servings	Prep Time
6 servings	15 minutes

Cook Time	Passive Time
20 minutes	35 minutes

Servings Prep Time 6 servings 15 minutes

Cook Time Passive Time 20 minutes 35 minutes

Sausage and Heirloom Tomato Frittata Print Recipe This sausage and heirloom tomato Frittata is a quick and easy breakfast recipe. CourseBreakfast CuisineBreakfast, Low Carb Servings Prep Time 6 servings 15 minutes Cook Time Passive Time 20 minutes 35 minutes Servings Prep Time 6 servings 15 minutes Cook Time Passive Time 20 minutes 35 minutes

Ingredients

• 1 lb pork sausage
• 1 1/2 cups shredded sharp cheddar cheese
• 4 oz sliced white mushrooms
• 10 large eggs
• 3 cloves garlic, minced
• 1 tsp onion powder
• 8-9 tiny heirloom tomatoes, halved
• 1 1/2 tsp salt
• 1 1/2 tsp ground black pepper
• 2 green onions
• 1 tsp crushed red pepper flakes (optional)

Servings: servings

Instructions

1. Preheat oven to 350°
2. Place a large cast iron or oven proof skillet over medium heat. Add the ground pork sausage. Saute until sausage is cooked through.
3. Add sliced mushrooms (reserving a few for the top), minced garlic, salt, onion powder, black pepper and crushed red pepper flakes to the meat mixture and saute for 1 to 2 minutes.
4. Crack the eggs into a large mixing bowl and whisk. Then mix the shredded cheddar cheese into the eggs.
5. Pour the egg mixture over the pork mixture in the skillet.
6. Once the eggs start to get firm and set on the bottom and sides (30 seconds) top with heirloom tomatoes and the remaining mushrooms.
7. Bake for 20 minutes.
8. Garnish with chopped green onions and serve.