This frittata is one of our absolute favorite pack-and-go lunches. There are tons of ways to mix it up: swap out the sausage for ground beef, toss in some turkey or compliant bacon, and change the veggies depending on what’s in season. That being said, our go to is chorizo with mushrooms, onions, and peppers. The spicy sausage mixes flawlessly with the earthy mushrooms, and the peppers and onions add a lightness and just a touch of sweetness. This guy packs and travels easily - with a quick nuke in the microwave and a drizzle of homemade mayo, it’s a decadent midday meal that tastes far more rich than it is. We make a big one on Sunday and wrap one slice up for each day of the week. Enjoy!What You’ll Need:
- 1 container of baby bella mushroom
- 1 container of diced peppers
- 1 container of diced onions
- 3 TBSP olive oil or ghee (2 for the veggies and 1 to grease the pan)
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 scoop chopped garlic to your taste
- 1 lb chorizo (I use half spicy and half sweet, but feel free to choose your favorite!)
- 12 eggs
What We Did:1. Preheat oven to 425 degrees.2. Add garlic and onions to the saute pan. Saute for 2-3 minutes in two tablespoons of olive oil or ghee until mixture is beginning to turn translucent and fragrant.3. Add peppers, mushrooms, and spices. Saute for 7-10 minutes until thoroughly combined and all the liquid has cooked out of the mushrooms.4. Transfer veggies to a bowl, and add sausage to your pan.5. Brown sausage until all sides are crispy but it is not all the way cooked through (about 7 minutes)6. Add sausage to bowl with veggies.7. In a separate bowl, whisk all the eggs together. Add salt and pepper to taste.8. Pour veggies and meat into your greased baking pan. Make an even layer on the bottom of the pan.9. Pour eggs over veggie and meat mixture and stir to combine.10. Bake frittata in the oven for 25-30 minutes until top becomes a nice golden brown.11. Cut yourself a slice, top with some spicy arugula and drizzle with a tablespoon of homemade balsamic mayo. Enjoy!With Love and Lettuce,Rachel and Anna
