This is currently my favorite go-to frittata. I've played with several recipes to come up with this one in which I use goat cheese to make the filling more luscious and creamy. Use whatever veggies you like in this... we loved the zucchini, but broccoli or asparagus would also work nicely. If using broccoli or asparagus, you might want to pre-cook them slightly before adding to the frittata. I use my Tuscan Herb Salt in this recipe, but use any seasoning blend or fresh herbs you like.
1 tablespoon olive oil
1 teaspoon Tuscan Herb Salt
1/4 teaspoon fresh cracked black pepper
8 oz. crimini mushrooms, cleaned and sliced
1 large-ish zucchini, diced
2 green onions, sliced
1/2 lb cooked Italian sausage, diced or crumbled
2.5 oz goat cheese, room temperature
1 1/2 cup grated Italian cheese blend
1 cup marinara sauce
In a medium bowl, whisk the eggs, the goat cheese, Tuscan Herb Salt, and black pepper. Set aside
In a 10-inch nonstick ovenproof skillet, heat the olive oil and then add the sliced mushrooms. Cook until lightly browned and most of the moisture has evaporated, about 5-7 minutes.. Add the diced zucchini and saute another 5 minutes. Add the green onions and the crumbled sausage. Top with 1 cup of the grated cheese.
Pour the egg mixture over the cheese in the pan. Do not stir. Reduce the heat under the pan to medium low and let the frittata cook slowly for about 8 to 10 minutes. It should be set, but still just a touch soft on top.
Sprinkle the top with the remaining grated cheese and place under the broiler, about 6 inches from the hea,t until the top is set and browned, about 2-3 minutes. Remove from the oven and let sit for about 5 minutes before cutting and serving.
Serve with the marinara sauce for dipping.