Foodie Fridays: Sausage and Mushroom Frittata

I am always looking for ways to use up eggs thanks to our prolific hen Dixie, and recently I felt the need to make a frittata.  I was in the mood for a heartier version, so turkey sausage and mushrooms seemed like good additions.  My Sausage and Mushroom Frittata is easy and tasty, and did use up our surplus eggs.  With the exceptionally warm weather we have been having lately I am sure Dixie will keep laying for a while, so I will probably get to make this frittata again soon!

Sausage and Mushroom Frittata

9-10 eggs
1/4 C. heavy cream
1 C. shredded cheese (I used a cheddar-mozzarella blend)
1-2 T. olive oil
12 oz. sliced mushrooms
1 small red bell pepper, diced
1/8 tsp. salt
1 C. sausage crumbles (I used Jimmy Dean Turkey Sausage Crumbles)
1/2 C. sliced scallions

Break the eggs into a large bowl.  Add the cream and shredded cheese and whisk together until smooth.  Set aside.

Heat the oil in a large oven-proof skillet over medium-high heat.  Add the mushrooms and bell pepper and sprinkle with salt.  Cook, stirring, until the mushrooms release their juices.  Add the sausage crumbles and cook, stirring, until the sausage is heated through and the mushroom juices have evaporated.  Reduce the heat to low and stir in the scallions.

Give the egg mixture a quick stir and pour into the skillet.  Stir gently to evenly distribute the sausage mixture.  Place the skillet in a 350 degree oven and bake for 15 minutes.  Rotate the skillet 180 degrees and bake for an additional 10 minutes.  Turn off the oven and let the frittata sit in the oven with the door cracked open for 5 minutes.  Remove from the oven, cool slightly, and cut into wedges for serving.  Serves 6.

Happy first day of fall!