• 1 Tbs olive oil
• 1/2 pound sweet Italian sausage
• 3 green onions, thinly sliced
• 10 ounces mushrooms (I prefer a mix of shiitake and baby Bella)
• 4 Tbs butter
• 7 large eggs
• 1/4 milk 
• Salt and pepper to taste
• 4 oz creamy goat cheese

Preheat oven to 350 degrees.

I start by browning my sausage in a frying pan. Add just a tablespoon of olive oil and heat before adding the sausage. Stir until browned. Remove, pat off oil, and set aside.

Slice your green onions. Chop your mushrooms. Set aside. Whisk your eggs in a bowl. Add the milk and salt and pepper to the eggs and whisk again. Set aside.

Add 2 Tbs butter to an OVEN-Proof sauté pan. Once the butter is melted. Sauté the onions and mushrooms over medium heat until tender, about 4 -5 minutes. Add in the pre-cooked sausage. Stir. Give your eggs another stir, and gently pour into the pan, over your ingredients, covering the bottom of the saucepan. Do NOT stir. Let the eggs cook over medium/medium low for approximately 6 -7 minutes. You want the edges of the egg to be formed, so that you could lift them slightly with a spatula, but the rest of the cooking happens in the oven. Drop dollops of the goat cheese throughout the pan.

Transfer your oven-proof pan into the oven and cook for approximately another 6-8 minutes. I test the frittata to make sure the center is not liquidy by giving it a little jiggle. If it looks loose, let it go for another minute or two. Once your center is firm, remove the frittata, and flip it onto a cutting board or platter for easing cutting and serving.

This particular recipe is filling and has a lot of flavor! Again, feel free to substitute, or add more. Other variations that I’ve made include ingredients such as broccoli, spinach, shallots, bacon, pancetta, or different cheeses such as feta or cheddar.