1/4 c. Mushroom & Sage Olive Oil
2 c. chopped smoked sausage
2 c. sliced mushrooms
2 tsp. minced garlic
8 eggs
1/4 c. heavy cream
1 tsp. freshly ground pepper
1 tsp. Spanish Paprika
1/2 tsp. Hickory Smoked Sea Salt

Heat the oil in 10-inch nonstick skillet. Add sausage and sauté until it begins to brown, about 3 minutes. Add mushrooms and sauté until golden, about 3 more minutes. Stir in garlic cook another 30 seconds. In a bowl whisk together the eggs with the heavy cream, pepper, paprika and salt. Pour the egg mixture into skillet and cook, undisturbed, until the sides and bottom are set but center is loose, about 4 minutes. To flip, place a large heat-proof plate over the skillet. Using oven mitts turn the skillet over the plate. Slide frittata back on the skillet. Continue cooking for about 3 minutes until bottom is golden brown.