Sausage Mushroom Frittata

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

This hearty frittata combines homemade Italian sausage, rich organic grassfed ghee, and earthy mushrooms for a deeply flavorful breakfast or brunch dish. The homemade sausage adds a touch of spice and rustic Italian flair, while the grassfed ghee lends a nutty, buttery richness that perfectly complements the savory mushrooms. Each bite is packed with protein, healthy fats, and a variety of textures, making it both nourishing and satisfying. This frittata is also versatile; you can easily adapt it to use seasonal vegetables or add your favorite cheeses, creating a simple yet indulgent meal for any time of day.

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Ingredients:

8 egg(s) large
8 oz pork, ground
2 cups white mushrooms, sliced
1/4 cup green onion, sliced
1 cup tomato, chopped
3 cups arugula, roughly chopped
2 TBSP Organic Grassfed Ghee*
2 tsp Italian Ghee*
3/4 tsp Himalayan Pink Salt*
1/8 tsp peppercorns, black ground
1 tsp Italian seasoning crushed
1/4 tsp paprika smoked
1/8 tsp Organic Fennel Seeds*
1/8 tsp red pepper flakes
KICK Hot Sauce,* Whole30 compliant, optional

Instructions:

1. Preheat your oven on BROIL (525 degrees F).
2. In medium mixing bowl, mix eggs, salt, black pepper. Set aside.
3. In another bowl, combine pork, paprika, Italian seasoning, fennel seeds, red pepper flakes, and remaining salt.
4. Heat ghee in large pan on medium.
5. Brown meat on one side, and then stir to brown on other side.
6. Add mushrooms, and cook for 4 minutes.
7. Next, mix in the arugula and cook until limp, 1 minute.
8. Add the egg mix into pan. As it sets, scrape a spatula around edge, lifting the egg mixture so what is not cooked flows underneath. Leave on heat for 2-3 more minutes, until eggs are almost set.
9. Put pan under broiler approximately 5 inches from the heat, and cook for 1 to 2 minutes or until top is cooked.
10. Garnish with tomato and green onions. Serve with hot sauce if desired.