Sausage-mushroom frittata from The Whole30 Cookbook / Cooking Whole30: 150 Delicious and Totally Compliant Recipes to Help You Succeed with the Whole30 and Beyond (page 20) by Melissa Urban

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lana_i2e4g6 on April 23, 2026

    It tastes so good!

  • mary_z01doa on March 31, 2026

    Delicious and filling. Great with avocado.

  • babyfork on January 14, 2021

    So far after cooking two recipes from the Whole30 Cookbook I've been pleasantly surprised. Both have been very good! Again, I did not see the point of adding olive oil to the pan before browning the pork since it releases so much fat anyway. I then added the mushrooms and it was plenty of fat for them to saute in. Since it's winter and tomatoes aren't in season I decided to add about one Roma tomato chopped to the saute instead of topping with fresh tomato as suggested. I did add the raw scallions to the finished frittata though. I put it under the broiler for 2 minutes and it over browned so next time I would just do one minute and check it. It was slightly undersalted so I added a dollop of the vegan sour cream I made which was a bit oversalted to balance it out. I also liked the leftovers the next day with a sprinkle of kosher salt and some Crystal hot sauce added on top.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.