A hearty and savory frittata loaded with sausage, spinach, and mushrooms. Perfect for breakfast, brunch, or a light dinner.

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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.

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.