Sausage & Truffle Mushroom Frittata topped with Hemp Hearts

Cook the Sausage and Vegetables: Heat the olive oil in a large oven-safe skillet over medium heat. Add the sausage and cook, breaking it up with a spoon until browned and cooked through, about 5–7 minutes.

Add the onions and sliced mushrooms to the pan and cook for an additional 5 minutes, until the mushrooms are tender and slightly browned.

Prepare the Egg Mixture: In a bowl, whisk together the eggs, almond milk, nutritional yeast, garlic powder, salt, and pepper. For a creamier texture, add a tablespoon of olive oil or coconut cream (optional).

Assemble the Frittata: Pour the egg mixture over the sausage and mushroom mixture in the skillet, making sure everything is evenly distributed. If desired, drizzle the truffle oil over the top.

Cook the Frittata: Cook on the stovetop over medium heat for 3–4 minutes, allowing the edges to set. Then, transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15–20 minutes, or until the frittata is fully set in the center.

Finish with Hemp Hearts: Once the frittata is done baking, remove it from the oven and sprinkle with hemp hearts for added texture and nutrition. Garnish with fresh herbs, if desired.

Serve: Slice and serve immediately, or refrigerate for later use. This frittata is delicious warm or at room temperature.