Am I the only who’s glad the holiday weekend is over? We had such an enjoyable weekend with family. We spent some time shopping, on small business Saturday, in a small town nearby, and driving into the city for some mall shopping on Sunday. We ate fairly unhealthy, though, for us, and I am glad to get back on program. I feel best when I get in a smoothie or two a day, load up on the vegetables, and avoid meat a few days a week. I wouldn’t go so far as to say that I am detoxing, but I am definitely trying to eat super clean for the next few weeks. I have also had enough cooking for a couple days, after all the holiday cooking, so I threw this frittata together, because it is simple, meatless, and loaded with veggies. Side bonus? All the boys will eat it with minimal complaint. If you want to replicate this quick, easy dinner, here’s what you’ll need:
- 1 pkg. Tofurky Plant Based Sausage
- 1 bag Steamer Brussel Sprouts
- Portabella Mushroom Cap
- Swiss Cheese
- 9 eggs
- 1 tbsp. Olive Oil
- Salt & Pepper to taste.
- Paprika to taste.
- Oregano to taste.
Preheat oven to 350 degrees. Slice plant sausage, add to pan. Steam brussel sprouts in bag, chop mushrooms, add to pan. Toss Brussels in pan, brown just a bit, then whisk eggs in bowl and pour over top of sausage and veggies. Top with salt, pepper & paprika, to taste.
Cook until bottom is solid, then move to hot oven and brown on top. When fully cooked, remove from oven, and cut into slices. Sprinkle with oregano. Serve hot, plain, or with a dab of pesto.
Don’t you just love a meal that comes together this easily? What other frittata recipes do you frequently use. Please share them in the comments, and share your pics on insta@ #canigetaramen. Thanks for reading!
