Frittata Sandwich with Mushroom, Sausage and Tomato

Frittata Sandwich
  • Cook Time

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  • Ingredients
    6 large EGGS
    1/2 pound fennel 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

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 636

    Total fat: 41 g
    Saturated fat: 14 g
    Polyunsaturated fat: 6 g
    Monounsaturated fat: 16 g

    Cholesterol: 335 mg
    Sodium: 1010 mg
    Carbohydrates: 44 g
    Fiber: 5 g
    Sugar: 10 g
    Protein: 27 g
    Vitamin A: 184 mcg
    Vitamin D: 2 mcg
    Folate: 47 mcg
    Choline: 262 mg
    Calcium: 94 mg
    Iron: 6 mg
    Potassium: 392 mg

    This recipe is an excellent source of protein, vitamin A, iron and choline, and a good source of folate.

Directions

  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.

Insider Info

  • 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.