My Not-So-Egg-Lovers Frittata

• 3 eggs
• 2 tablespoons Worcestershire sauce
• 1 medium tomatoes
• 14 cucumber
• 14 medium onion
• 12 medium carrot
• 2 large mushrooms
• 1 tablespoon flour
• 1 ounce skim milk (can use any fat percentage)
• 91 g link sausage (I use chicken and spinach flavored but you can use any)
• 12 tablespoon ground black pepper
• 1 teaspoon salt

1. You can use any vegetables you like in this recipe.
2. These are just suggestions.
3. Heat up a skillet on the stove.
4. You can add oil if you want to fry with it, but the sausage usually gives off enough fat so it doesn't stick.
5. Chop up onions and sausage in a food processor to the point that it is very fine and add to skillet and saute on high.
6. Chop up carrot and cucumber.
7. into small chunks and to skillet.
8. Dice the tomato and mushrooms and add to skillet.
9. The specific order is because some of the ingredients take longer to cook.
10. Reduce to medium, cover and let cook for a few minutes.
11. Meanwhile beat the eggs, add worcestershire sauce, flour, and milk.
12. Use an electric mixer for an even texture.
13. Spread out all the ingredients over the skillet bottom evenly.
14. Pour on the liquid over everything.
15. Cover and continue cooking for 5-10 minutes until the egg is solid on top.
16. Slice and serve for a yummy breakfast or brunch.

eggs, worcestershire sauce, tomatoes, cucumber, onion, carrot, mushrooms, flour, milk, sausage, ground black pepper, salt

Taken from www.food.com/recipe/my-not-so-egg-lovers-frittata-168021 (may not work)