Description
A hearty and savory frittata loaded with sausage, spinach, and mushrooms. Perfect for breakfast, brunch, or a light dinner.
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 pound Italian sausage, casing removed
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 1 clove garlic, minced
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together eggs, milk, salt, and pepper. Set aside.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add sausage and cook until browned, breaking it into pieces as it cooks.
- Add onions and garlic, sauté for 2 minutes until fragrant.
- Add mushrooms and cook until softened, about 5 minutes.
- Stir in chopped spinach and cook until wilted, about 2 minutes.
- Pour the egg mixture over the sausage and vegetables in the skillet.
- Sprinkle the shredded cheddar cheese on top.
- Cook on the stovetop for 2-3 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 10-15 minutes or until the center is set.
- Let cool slightly before slicing and serving.
Notes
- You can substitute Italian sausage with turkey or chicken sausage for a lighter option.
- Frittata can be stored in the fridge for up to 3 days.
- Great served warm or at room temperature.