Italian Style Wild Mushroom Frittata


  1. Heat a 10-12 inch egg pan over moderate heat. While the pan is heating, whip the eggs with a wire whip until blended, but not frothy.
  2. When the pan is hot enough to make a drop of water sizzle, add the olive oil.
  3. Add sausage, mushrooms, onions and garlic and heat for 2 minutes. Add eggs and turn the heat to low and let sit without stirring until eggs are set. To save a little time, lift edges of eggs and tip pan to allow liquid to run underneath. Repeat until top is thickening and very little liquid egg remains.
  4. Sprinkle Mozzarella cheese on top and finish under a heated broiler about 3-4 inches below the heat. Remove from the heat when the frittata is puffed up and cheese is just beginning to brown.
  5. Top with marinara sauce, Parmesan cheese and parsley. Cut into wedges to serve.


  • 1-2 tsp(s). garlic, minced
  • 1/2 Cup(s) Peak Fresh Produce® Mushroom(s), sliced
  • 1/2 Cup(s) Peak Fresh Produce® Onion(s), chopped
  • Peak Fresh Produce® Parsley, Fresh, chopped, to taste
  • Roma® Cheese Grated, Parmesan, to taste
  • 4 oz(s). Roma® Cheese, Mozzarella, grated
  • 4-6 oz(s). Roma® Marinara Sauce
  • 1 Tbsp(s). Roma® Oil, Olive
  • 6 oz(s). Roma® Sausage, Italian, cooked and diced
  • 6 West Creek® Egg(s), Medium, beaten