Description

This Sausage Frittata with Spinach and Mushrooms is a flavorful, hearty breakfast or brunch dish that’s easy to prepare and packed with protein and vegetables. With savory sausage, fresh spinach, and earthy mushrooms, it’s perfect for a weekend morning or a quick weeknight dinner.

Ingredients

1 tablespoon olive oil
1/2 pound sausage (Italian sausage or breakfast sausage), removed from casing
1/2 cup onion, chopped
1 cup mushrooms, sliced
2 cups fresh spinach, roughly chopped
8 large eggs
1/4 cup milk (or cream for a richer texture)
1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
Salt and pepper to taste

Fresh herbs (optional, like parsley or basil for garnish)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Sausage: In an oven-safe skillet (like cast iron), heat the olive oil over medium heat. Add the sausage and break it up into small pieces. Cook for 5-7 minutes until browned and cooked through.
Sauté the Vegetables: Add the chopped onion and sliced mushrooms to the skillet with the sausage. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
Add Spinach: Add the chopped spinach to the skillet and cook for another 2-3 minutes until wilted. Season the mixture with salt and pepper.
Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, and shredded cheese. Season with salt and pepper to taste.
Combine and Cook: Pour the egg mixture into the skillet over the sausage and vegetable mixture. Stir gently to evenly distribute the filling. Let it cook on the stovetop for about 2 minutes until the edges start to set.
Finish in the Oven: Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and lightly golden on top.

Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh herbs if desired. Slice and serve warm.

Notes

For a lower-fat version, you can use turkey sausage or omit the sausage entirely for a vegetarian option.
You can add other vegetables, like bell peppers or tomatoes, for extra flavor and color.

This frittata can be made ahead and stored in the fridge for up to 3 days. It’s great for meal prep!