Delicious, easy to make sausage and spinach frittata made in a cast-iron skillet and perfect for breakfast, brunch, lunch, or dinner.
Frankly, I can’t get enough of this frittata, and the fact that it can be customized to fit whatever we have at home makes this a winner during this pandemic. So if you are looking for a healthy breakfast or quick dinner options that you can make using items in our pantry then either this sausage and spinach frittata or roasted pumpkin, gruyère, and spinach quiche would be a great addition to your repertoire.
A few years ago before kids, I discovered this recipe. My coworker brought it to work every day, intrigued by the appearance of it, I asked and she shared the history behind it and why she enjoyed devouring them. I thought it was nice and quickly adapted them to fit my food cravings. That was almost twenty years ago and the recipe is still in rotation.
As you probably know by now, I love easy recipes that don’t require much effort. This Sausage and Spinach Frittata is just that, EASY!! It’s amazingly simple and requires less than 30 minutes of your time.
How To Make Sausage and Spinach Frittata
What’s the Difference Between a Frittata and an Omelet?
The main difference between a frittata and an omelet is the preparation method, the frittata is cooked over low hear hence the cast iron skillet while an omelet is on the stovetop. Both are best served hot, warm, or at room temperature. Frittata is perfect for a crowd while omelet is easier made for one person, which makes it perfect for a picky eater. Also, the frittata is very reminiscent of egg piperade which is a dish from the Basque region of France.
What should I serve with a frittata?
Serve your frittata with arugula salad, fruits, toast bread, or by itself for a protein-rich meal. I have added to the kids’ lunch box with a side of yogurt and some fruits as a quick school lunch option.
Tips for the perfect sausage and spinach Frittata
I typically use fresh eggs for this recipe. However, you can use whatever type of egg you have at home, either organic, farm-raised, or cage-free. The ingredients vary depending on what you like – you can substitute sausage for bacon, ham, mushroom, kielbasa, or broccoli in place of spinach, or whatever veggies you see fit. Add jalapeno, green or red pepper. Play with cheese varieties. Use a neutral-flavored oil such as vegetable oil, peanut oil, or safflower oil. If you’re feeding a lot of people and you want this to go far, you can add about 3/4 cup each of chopped bell pepper – green and red.
IF YOU LIKE THIS RECIPE…
…you might also like:
- Easy Breakfast Pizza
- Chocolate Chip Banana Bread
- Croque Madame
- Baked Coffee Cake Donuts
- Carrot Cake Muffins
- 1 tsp olive oil
- 1 cup spicy sausage, diced
- 1 garlic clove, minced
- 1 medium-sized onion, chopped
- ½ cup red/yellow pepper, chopped
- 1 cups fresh baby spinach, chopped
- ½ tsp dried thyme
- ¼ tsp salt
- 4 large eggs, lightly beaten
- Preheat oven to 350°F
- Heat oil in an oven-safe skillet over medium-high heat
- Add sausage, garlic, red/yellow pepper, onion, spinach saute for 5 minutes
- Season with salt, thyme, and pepper
- Gently pour in eggs on top of sauteed vegetables
- Remove egg from the stove and put in the oven
- Bake uncovered for 5 - 10 minutes until set and no longer jiggly
- Cut into wedges and serve warm