Once in a while, I get a hankering for pizza, topped with Italian sausages, fresh basil, tomatoes, and mushrooms. When I was a kid I loathed mushrooms. Just the smell of them cooking would send me out of the kitchen. But on pizza, they’re magical.
Since we’re not eating wheat, pizza has been off the menu; that is, until we discovered a recipe for Pizza Frittata in Mark Sisson’s Quick and Easy Meals. This book is filled with all sorts of yummy recipes, so you should seriously think about buying a copy.
This Pizza Frittata is so delicious, we’ve even shared it with non-paleo friends to rave reviews. You should try it too!
2 Mild Italian sausages (definitely better with mild rather than hot, we’ve tried both!)
1 cup sliced mushrooms
1 tomato, chopped
6 eggs, beaten
1 tsp dried oregano
1/4 cup fresh basil, finely chopped
a sprinkle of grated Mozzarella (optional)
- Slice the sausages, and cook them with the mushrooms in a little olive oil in a cast iron fry pan.
- Add the tomatoes and cook for just a minute, just enough to heat them through.
- Mix the oregano in with the beaten eggs, and then pour the eggs into the pan.
- Stir quickly to mix everything through.
- Sprinkle the basil and grated Mozzarella on top.
- Let the mixture cook until the eggs start to set on the bottom.
- Take the pan off the stove and place it under the grill (broiler) until the eggs are firm and the cheese is golden brown.
This makes two servings.
We’ve also made a Greek Pizza version, using ground beef, tomatoes, pitted olives, and crumbled feta, which was equally tasty.