Grammy's Kitchen · Frittata · Sausage Frittata
One of 55 frittata recipes we measured
from www.jocooks.com
7 cooks on www.jocooks.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 16% |
| fat | 5% | 5% |
| protein add | 37% | 28% |
| vegetables and beans | 23% | 60% |
| salt | 0% | 0% |
| aromatics | 50% | 16% |
| liquid | 0% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon butter |
| 170 g | 3 links sausages ((about 6 ounces each) removed from casing) |
| 150 g | 1 medium onion (chopped) |
| 70 g | 1 cup white mushrooms (chopped, or cremini ) |
| 300 g | 6 large eggs (beaten) |
| salt and pepper (to taste) | |
| 112 g | 1 cup mozzarella cheese |
Method: 6 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The title of this recipe is Mushroom Sausage Omelette, but it's a frittata. Maybe the title needs to be corrected? Also, how many oz of sausage are used? Sausage links come in different weights depending on whether they're storebought or purchased from a but” — a cook, 5.0★
“Hi Jo - I made this for breakfast and it was great! I used canned mushrooms, pre-diced onions from the store (I hate chopping) and added spinach and a little basil on top. Cooked exactly as directed. Delicious!” — a cook, 5.0★