Sausage and Spinach Frittata

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Make up this delicious and easy sausage & spinach frittata, perfect for breakfast, lunch or dinner!

I love a good frittata!  My hubby got me some gorgeous new enameled cast iron pans and this is one of the first meals I tried out with the skillet, it was so yummy!   I made it heavy on the sausage, just the way he likes it to thank him for the fabulous pans.  I think an excellent addition to this recipe would be some cool diced tomatoes to compliment the spice of the sausage (maybe next time, hubby’s not fond of tomatoes – more for me!).  This recipe makes plenty for a big family or to pack up for leftovers tomorrow, about 8 entree size servings.

Sausage & Spinach Frittata


2 tbsp vegetable oil
1/2 medium sized onion, chopped
1 pound sweet Italian sausage
3/4 cup frozen chopped spinach, thawed
15-18 eggs (I used 18 because some were tiny bantam eggs)
1/2 cup milk
1 1/2 cup shredded cheddar cheese (divided)
salt & pepper to taste

Sausage & Spinach Fritatta


Preheat Broiler

Warm oil in large cast iron skillet under medium heat.  Add chopped onion & cook until soft.  Remove casing from sausage (or just buy ground sausage) and chop.  Add to skillet, cook about 5-6 minutes until meat & onions are brown.

Sausage & Spinach Fritatta
While meat is browning, whisk eggs, milk, 1/2 cup of the shredded cheese, salt & pepper

When meat & onions are brown, add spinach to skillet.  Stir for a couple minutes to warm spinach

Reduce heat to low & pour egg mixture in skillet. Stir to combine.

Cook until edges are set, about 12-15 minutes (don’t stir mixture, but occasionally shake the pan a bit to test setting)

Sprinkle additional shredded cheddar cheese on top, then put under broiler for 5 minutes until golden brown.

Be careful when taking out of broiler!  Refrigerate leftovers

Sausage & Spinach Frittata

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