Frittata Sandwich with Mushroom, Sausage and Tomato

Frittata Sandwich with Mushroom, Sausage and Tomato


  1. PREHEAT oven to 325° F.

  2. HEAT nonstick skillet over medium heat. COOK the sausage until browned and REMOVE from pan, leaving the rendered fat.

  3. ADD the chopped mushrooms and SAUTÉ until golden brown, STIRRING as needed to evenly cook.

  4. RETURN sausage to the pan and TOSS in cherry tomatoes and butter. WHISK eggs, SEASON with salt and pepper and ADD to pan.

  5. Using a rubber spatula, gently STIR the eggs as they begin to cook, SCRAPING the bottom of the pan and distributing the ingredients evenly. PLACE skillet in the oven and BAKE until set, about 10 minutes.

  6. SLICE into squares the same size as the bread and PLACE between two slices. CUT down the center and SERVE.


  • 6 large EGGS
  • 1/2 pound sausage
  • 1/4 pound wild mushrooms
  • 1/2 pint cherry tomatoes
  • 2 Tbsp. unsalted butter
  • salt and pepper, to taste
  • 8 slices seeded bread, toasted


Change up the veggies with your favorites, or whatever is in season.

Make sure to use enough butter that your frittata slides easily out of the pan.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.