The 20th recipe I’ve made for this group is Sausage-Mushroom Frittata and can be found in the Whole30 Cookbook on page 20. Margaret’s blog: click here.
Ingredients: eggs, salt, pepper, ground pork (I used bacon), Italian Seasoning, smoked paprika, fennel seeds, red pepper flakes, olive oil, mushrooms, garlic, arugula (I used spinach), tomato, green onion, hot sauce (optional).
Another egg recipe (Margaret’s pick but I was happy to have a frittata to slice for upcoming breakfasts), and although one would think we would be tired of eggs, that’s hardly ever the case around here (with the exception of around Easter time when the boys were young and wanted to dye many boiled eggs for the occasion...we were pretty much over boiled egg recipes by the time they were all used up). About once a month I will make a frittata so that we can slice it up over the week to have it warmed up for a quick breakfast.
This was very good, nicely seasoned with a fun Italian take on it all flavor-wise, which was much appreciated as I give up pizza for Lent and about half-way through as we are, some pizza flavoring, if not actual pizza, is a happy thing. I used bacon as I’m not the biggest sausage fan, and subbed out the arugula in favor of spinach. We ate it with a small side salad. All in all, a wonderful recipe and I’m looking forward to eating the rest for breakfasts over the next several days. Definitely will make this recipe again.
As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.