Sausage & Mushroom Pizza Frittata

Name: Sausage & Mushroom Pizza Frittata
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 4 ounces Johnsonville® Ground Mild Italian sausage; 2 cups sliced fresh mushrooms; 2 tablespoons finely chopped red onion; 2 tablespoons finely chopped green pepper; 1/4 cup finely chopped fresh pineapple; 6 large eggs, beaten; 6 tablespoons marinara sauce; 2 tablespoons shredded part-skim mozzarella cheese; 2 tablespoons grated Parmigiano-Reggiano cheese; 2 tablespoons minced fresh parsley

I love this frittata because the combination of fresh flavors makes it special. It's the perfect sunny south Florida breakfast.—Wolfgang Hanau, West Palm Beach, Florida

Ingredients

4 ounces Johnsonville® Ground Mild Italian sausage
2 cups sliced fresh mushrooms
2 tablespoons finely chopped red onion
2 tablespoons finely chopped green pepper
1/4 cup finely chopped fresh pineapple
6 large eggs, beaten
6 tablespoons marinara sauce
2 tablespoons shredded part-skim mozzarella cheese
2 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons minced fresh parsley

Directions

Preheat broiler. In a 10-in. ovenproof skillet, cook sausage, mushrooms, onion and pepper over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking sausage into crumbles; drain.
Return sausage mixture to skillet; stir in pineapple. Pour in beaten eggs. Cook, covered, 4-6 minutes or until nearly set. Spread marinara over top; sprinkle with cheeses.
Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set and cheese is melted. Let stand 5 minutes. Sprinkle with parsley; cut into wedges.

Originally published as “Mushroom Frittata Misto Parmigianino” in Breakfast & Brunch 2014 Bookazine