Sausage, Mushroom and Spinach Frittazza
This is a quick and easy breakfast dish that is a mash up of a frittata and a pizza.
Prep Time8 mins
Cook Time10 mins
Total Time18 mins
Servings: 2 servings
- 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