Nope, that is not a typo. Frittazza – it’s my blending of a frittata and a pizza. In a traditional frittata recipe, you would normally saute all the ingredients in a pan and then pour the beaten egg over it to incorporate, and pop it into the oven, much like a quiche. In this recipe, we’ll be topping the egg mixture with the other ingredients, much like a pizza. Fabulous at breakfast, arguably delicious for dinner as well.
Most likely, if you’ve made the Paleo Breakfast Tacos this week, then you’ve got left over sausage, which is perfect to use in this recipe. The cook time assumes we’re using the leftovers. Otherwise, add another 7-8 minutes to cook up some ground sausage.
Let’s start with easy ingredients that you probably already have in your kitchen. Keep in mind, this recipe is really versatile…you can easily substitute kale for spinach, or bell peppers instead of onions. This is a perfect way to use up what’s your refrigerator.
First we’ll saute the onions and jalepeno. My go to choice for oil is actually bacon drippings, but feel free to use olive oil, ghee, or coconut oil.
Add in the cooked sausage, mushrooms and spinach and then set aside.
For the eggs, you’ll want at least a 10″ saute pan. Don’t go too much bigger than 12″ though or you’ll have a really thin “crust”.
Once some of the egg sets, use a spatula to gently lift a side and tilt the pan so that egg runs into the open space. Do this several times until most of the runny part has been distributed.
Dab on the salsa. It’s okay if all the eggs aren’t quite cooked, it’ll finish in the oven.
Top with the sausage mixture and if you are using cheese, sprinkle it all over the frittazza before placing into the oven. I omitted to keep it paleo today.
Place under the broiler and be sure to keep an eye on it. It’ll finish cooking very quickly! The edges will be a nice golden brown. Remove from oven and while still in the pan, cut the frittazza in half.
Slide each half onto a plate and enjoy!!!
Sausage, Mushroom and Spinach Frittazza
- 1/2 lb cooked ground pork sausage, left over from Paleo Breakfast Tacos
- 1/2 small onion, thinly sliced
- 1/2 jalapeno, diced
- 4-5 baby bella mushrooms, sliced
- 1 cup spinach, rough chopped
- 3 tbsp olive or coconut oil, (I use bacon drippings)
- 5 eggs
- 1 tsp thyme
- 1/2 cup Parmesan cheese, shredded, (omit if paleo)
- 1/4 cup salsa,
- Turn on oven broiler to Hi. Set rack to about 4-5 inches from top broiler element.If you are using leftover cooked sausage start at the next step.
If you are not using leftover sausage from my Paleo Breakfast Tacos recipe, then in a skillet over medium heat, cook sausage, crumbling as you go, until fully cooked, approximately 7 - 8 minutes.
- In a skillet over medium high heat, add 1 Tbsp oil, cooked sausage, the onions and jalapeno peppers, saute for 2-3 minutes or until onions are softened.
- Add in mushrooms and cook another minute. Add spinach and cook until wilted. Remove the pan from heat and set aside.
- In a bowl, beat together the eggs and thyme. In a 10" skillet, over medium heat, add 2 T oil and heat about 30 seconds. Pour in egg mixture and let set undisturbed for about 2 minutes. Gently lift edges and tilt skillet so that eggs runs into space. Do this in several spots until most of the runny egg is gone. Cook for another minute or two or until most of the egg is set.
- Dab on salsa and then top with the sausage mixture. At this point, if you are using cheese, sprinkle it on top.
- Place frittazza into oven and finish cooking under broiler for about 2 minutes. Keep a close eye on it...it'll cook fast. Once the edges are golden brown, remove from oven.
- While still in the pan, use a knife or pizza cutter to cut the frittazza in half and slide onto plates. Serve immediately