2 tbsp olive oil
1/2 onion, thinly sliced
6-8 mushrooms, sliced
4 Marcangelo Breakfast Sausages, Turkey or Original, sliced
salt and pepper to taste
2 tbsp butter
A frittata can be described as an open-faced Italian omelet. Like an omelet it can have a variety of fillings, but tends to be firmer. I finish my frittatas in the oven for even cooking and a nice golden top.
Preheat oven to 350°F (180°C).
Heat the olive oil in a 10″ (25 cm) oven-proof skillet. Add the onions and mushrooms and sauté for 5 minutes or until onions are translucent. Add the sliced sausage and cook until the sausages are browned. Drain off any excess fat if necessary.
In a medium bowl, beat eggs, salt and pepper with a fork. Add the sausage mixture. Melt butter in same skillet on medium heat and pour egg mixture back into pan. Remove from heat and place in preheated oven. Bake for 15-20 minutes or until eggs are set. Remove from oven and loosen with a spatula. Slide onto plate and cut it into wedges to serve. Can be served hot, warm or at room temperature.