Photo: K8
Lodge Brunch Frittata
11 ingredients
Serves 8.
openrecipes
This recipe calls for soaking toasted bread cubes in the beaten egg mixture for 1 hour before cooking the frittata, so plan accordingly. Italian sausage and sautéed mushrooms lend savory notes to the dish.
Estimated Nutrition (whole recipe, rough)
648
Calories
45g
Protein
43g
Fat
21g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Brioche | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups crustless brioche cubes (1-inch cubes)
- 10 eggs
- 1/4 cup half-and-half
- Kosher salt and freshly ground pepper, to taste
- 6 oz. sharp cheddar cheese, cut into 1/4-inch cubes
- 1/2 cup thinly sliced green onions, white and light green portions
- 3 Tbs. plus 1 tsp. olive oil
- 8 oz. mild Italian sausage, removed from casings
- 8 oz. cremini mushrooms, sliced
- 1 yellow onion, thinly sliced
- 1 red bell pepper, roasted, seeded and sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes