Shaved Brussels Sprout Frittata

• 1 cup mushrooms whole
• 1/2 pound Brussels sprouts about 2 cups
• 1/2 pound Italian sausage
• 1/2 cup leeks chopped - white and light green part only
• 8 large eggs beaten
• 1/4 cup heavy cream
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 4 ounces goat cheese
• 2 tablespoons chopped fresh parsley

1. Attach slicing disc to KitchenAid(R) 7 Cup Food Processor. Slice mushrooms on low speed. Remove from work bowl and set aside. Slice Brussels sprouts on high speed. Remove and set aside.
2. Heat large, oven-safe skillet over medium heat. Crumble sausage into pan and cook 5 to 7 minutes until cooked through. Remove from skillet using slotted spoon, leaving juices in pan. Add leeks, mushrooms and Brussels sprouts to skillet and cook 7 to 8 minutes until tender and beginning to crisp. Return sausage to skillet and cook 1 additional minute.
3. Preheat broiler. In medium bowl, combine eggs, heavy cream, sea salt and black pepper. Pour egg mixture into skillet over medium heat and stir to combine with sausage and vegetables. Cook 4 to 5 minutes, tilting pan and lifting cooked mixture to let uncooked egg run to the bottom. When eggs are cooked and almost firm, remove from heat. Sprinkle goat cheese over top and broil 2 to 4 minutes until cheese begins to melt and top of frittata begins to brown.
4. Sprinkle with parsley and serve immediately.

mushrooms, brussels, italian sausage, leeks, eggs, heavy cream, salt, fresh ground black pepper, goat cheese, parsley

Taken from www.yummly.com/recipe/Shaved-Brussels-Sprout-Frittata-9080710 (may not work)