In our house we love to make Frittatas for a Bunch style breakfast, when we have the time, and this Mushroom Sausage Frittata is perfect addition to your Easter table since it is tasty and filling and there are literally thousands of variations. In Hungary we added bacon and yellow sweet Hungarian peppers, in Germany we had lovely smoked Schwarzwälder Schinken and Speck with the onions. So you see why we love this simple country dish, because you have one basic recipe and then your pantry and your fridge give you the final taste. Judit and Paul prefer Mushrooms and Corina likes the parsley so we got them all together in one pot to make us all happy. Unlike Omelets, which you want to make fresh, you can make the frittata a little ahead by sauteing your onions and veggies a few hours earlier and about 20 minutes before serving you can add the precooked sausage then pour the egg and cheese mixture over it and then just bake it in the oven.