Mexican Style Frittata


1/2 cup Owen's breakfast sausage
1 T unsalted butter
2 green onions, sliced
1/4 cup mushrooms, sliced
2 cloves garlic, minced
2 T pickled jalapenos, chopped
1/4 cup cherry tomatoes, halved
6 large eggs, beaten
2 T cilantro, chopped
kosher salt
black pepper
ground cumin
1/2 cup Mexican shredded cheese

Preheat oven to 375 degrees.  In a 10 inch non-stick skillet over medium high heat, brown the crumbled sausage until cooked through.  Remove to a bowl.  Lower heat to medium low, add the butter, then the green onions and mushrooms.  When mushrooms are done, add the garlic, jalapenos, and cherry tomatoes and cook another minute.  Add the cooked sausage back to the skillet.

In a bowl, beat the eggs together with the cilantro and season with salt, pepper, and cumin.  Pour the eggs into the skillet and stir slightly.  Top with shredded cheese.  When the eggs have set around the edges and slightly in the middle, transfer to the oven.  Bake for 10-12 minutes, or until eggs are cooked through and fluffy.  Carefully slide frittata onto serving platter.  Garnish with green onions, cherry tomatoes, and avocado slices.  Serve with a side of salsa.  Enjoy!