This simple sausage and mushroom frittata recipe is an easy meal you can use for weeknight dinners, brunch, or meal prep. It's a great beginner paleo recipe that uses easy-to-find ingredients you probably already have in your fridge!
It's no secret that I love an easy frittata recipe and this one is no exception. It's just one of the 200+ healthy and delicious recipes for real life from Paleo Principles, the latest book by Sarah Ballantyne, Ph.D.
If you're not familiar with Dr. Sarah Ballantyne, she's a New York Times bestselling author, the creator of The Paleo Mom website, and co-host of the Paleo View podcast. She's a scientist by training who regained her health and maintained her 120-pound weight loss for over five years following a paleo diet.
This post contains some affiliate links to products I use and recommend (which means if you make a purchase after clicking a link, at no additional cost to you, I'll earn a small commission).
Paleo Principles is a one-stop-shop guidebook to paleo. Sarah takes you through everything you need to know—from what paleo is (breaking down the science in an easy to understand way), to step-by-step guides, cheat sheets (like the one above), and meal plans.
And it includes an entire paleo cookbook as the second half of the book. The recipes are great for beginners, or anyone looking for more variety in their paleo diet.
This sausage and mushroom frittata recipe, for example, uses simple everyday ingredients and shows how easy it can be to go paleo. Frittatas are so versatile you can use them for breakfast, lunch, dinner, or a snack. And they're great to make-ahead for busy weeks.
- 6-8 ounces pork sausage loose
- ½ medium yellow onion diced
- ½ red bell pepper diced
- 3 cups mushrooms thinly sliced (about 1 pound)
- 8 eggs beaten
Heat an ovenproof skillet (I like to use my 12” cast iron frying pan) over medium-high heat and turn the broiler on high to preheat the oven.
Add sausage to pan and break apart with a wooden spoon or spatula while it cooks (no oil is necessary here if you have a nice fatty sausage; if you are using a very lean sausage, add a tablespoon of coconut oil).
Add onion, pepper, and mushroom and sauté, stirring occasionally, until vegetables are cooked (8-10 minutes).
Add beaten eggs. Let cook on stovetop 1-2 minutes, stirring a couple of times.
Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top (about 7-10 minutes, varies oven to oven so watch carefully).
Serve immediately or store in the refrigerator for up to 5 days.
Sausage & Mushroom Frittata recipe and photos reprinted with permission from Paleo Principles: The Science Behind the Paleo Template, Step-by-Step Guides, Meal Plans, and 200+ Healthy & Delicious Recipes for Real Life by Sarah Ballantyne, Ph.D. (Victory Belt Publishing Inc.).