Sausage Frittata with Mushrooms

A hearty dish for crisp autumn day.

September 5, 2013

The more a restaurant manipulates an egg, the less healthy it's likely to be. Omelets rarely contain fewer than 800 calories, and ambitious concoctions like Panera's souffle will swallow up an entire day's worth of saturated fat. Frittatas, however, give us hope. These Italian open-face omelets are lighter than their American cousins since they're less likely to be loaded with cheese and more likely to be stuffed with vegetables.

Serves: 4
Prep: 10 min
Cook: 30 min
Total: 45 min



  • 1 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1 link cooked andouille sausage, diced
  • 8 oz mushrooms (any variety—creminis work nicely), stems removed, sliced
  • salt and black pepper to taste
  • 8 eggs
  • 1/4 cup crumbled goat cheese
  • 12 chives or 3 scallions, chopped (optional)

1. Preheat the oven to 375°F.

2. Place a large oven-safe skillet or saute pan over medium heat. When the pan is hot, add the oil and onion; cook until translucent, about 3 minutes. Add the andouille and mushrooms and continue sauteing, about 5 minutes. Season with salt and pepper.

3. Beat the eggs vigorously with a fork or whisk, then add to the skillet, along with the goat cheese and chives, if using. Place in the oven and bake until the eggs have fully set (a toothpick inserted into the middle will come out clean), about 20 minutes. Let cool and then slice into 4 portions, topping with more chives if you like.

Recipe Notes
Andouille is a smoked, slightly spicy sausage popular in Cajun cooking. If you can't find it, kielbasa makes a fine substitute.

Nutritional Facts per serving
Calories 315.8 cal
Fat 22.7 g
Saturated Fat 8.7 g
Cholesterol 450 mg
Sodium 474 mg
Carbohydrates 6.8 g
Total Sugars 3.3 g
Dietary Fiber 1 g
Protein 21.9 g