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Sausage & Mushroom Pizza Frittata

I love this frittata because the combination of fresh flavors makes it special. It's the perfect sunny South Florida breakfast.—Wolfgang Hanau, West Palm Beach, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 ounces bulk Italian sausage
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped green pepper
  • 1/4 cup finely chopped fresh pineapple
  • 6 large eggs, beaten
  • 6 tablespoons marinara sauce
  • 2 tablespoons shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 2 tablespoons minced fresh parsley

Directions

  • 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
1 wedge: 226 calories, 15g fat (5g saturated fat), 299mg cholesterol, 459mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 16g protein.

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