{"id":27438,"date":"2015-08-28T00:30:16","date_gmt":"2015-08-28T04:30:16","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=27438"},"modified":"2015-08-27T22:18:38","modified_gmt":"2015-08-28T02:18:38","slug":"sausage-mushroom-frittata","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2015\/08\/28\/sausage-mushroom-frittata\/","title":{"rendered":"Sausage Mushroom Frittata"},"content":{"rendered":"

\"Sausage<\/a><\/p>\n

When I was a kid, my Mom made two quiches as part of her dinner menu rotation: \u00a0a spinach quiche, and a sausage mushroom version. \u00a0I loved them both. \u00a0And I was going to make one\u00a0for this week’s Girlfriends’ Coffee Hour blog post and then I realized: \u00a0I don’t need a crust! \u00a0I can turn my Mom’s quiche recipe into this Sausage Mushroom Frittata<\/strong>, which is just as tasty, saves calories when you don’t include a crust, and cooks up quicker to boot!<\/p>\n

You can use any kind of cheese you like. \u00a0I think my Mom used Swiss, but my girls don’t like it, so I used Monterey Jack. \u00a0You can also mix some cheese into the egg mixture for a richer\u00a0taste, but I wanted mine to be a lower-calorie meal. \u00a0I used bulk breakfast sausage (the kind you get in a tube, by the bacon), but you can use any kind of sausage. \u00a0Serve a slice of this frittata hot, with maybe a side salad and a piece of nice bread. \u00a0You can also have this for breakfast, of course, with some fruit or toast. \u00a0Get crazy – get cooking!<\/p>\n

Sausage Mushroom Frittata<\/strong><\/span><\/p>\n

Ingredients:<\/p>\n