This morning I wanted something different for breakfast. I didn’t want the usual bacon and eggs, I wanted to explore my taste buds and attempt something that I have never done before; and I must say that I am happy that I did.
Today, I will be showing you how to make my version of a spinach, mushroom, and sausage frittata. Don’t get intimidated, this is one of the easiest and quickest dishes that I have ever done. The best part about this dish is that it can all be done in one pan! Yes for no clean up, right?!
This dish is healthy, simple (only using 6 main ingredients and of course seasoning that you already have), and full of flavor. There is no possible way that you can mess this up!!
Let’s Get Cooking!
• 1 cup of roughly chopped baby portabella mushrooms
• 1 heaping cup of roughly chopped baby spinach
• ½ pound of all natural ground sausage
• 5 eggs
• ¼ cup of non-fat milk
• ½ cup of Monterey Jack cheese(more or less depending on taste)
• 1/8 teaspoon of crushed red pepper (optional)
• Salt and pepper to taste
• Preheat oven to 375 degrees
• Lightly spray an 8-10in cast iron skillet and place over medium high heat
• Add the sausage and crushed red pepper(if you are choosing to use this) to the pan. Sauté the sausage until it is cooked through
• Add the mushrooms and cook for 3 minutes
• Add your spinach and allow to cook until just wilted, roughly about 2-3 minutes
• In a separate bowl mix your eggs, milk, cheese, and a little salt and pepper (to taste). Be sure not to add too much salt as you have salt in both your sausage and cheese.
• Make sure your sausage mixture is spreaded out evenly and pour your egg mixture over the mix. DO NOT STIR!!!
• Let it cook on the stove until you can start to see the edges of frittata pulling away from the sides of the skillet.
• Place the skillet in the oven and bake until it is set and cooked through, roughly 15-20 minutes.
• Remove the skillet from the oven, and let it sit for 5 minutes. This step is important because you do not want the frittata to fall apart while slicing.
• Serve, and enjoy.
This will definitely become a staple in my home. It is easy, healthy (depending on the type of sausage you use), and inexpensive. I am all for easy and cheap, who isn’t. I hope you all enjoy this dish, as I know I did, and trust me I wouldn’t post it if wasn’t great (I have definitely had a few hit and misses along the way). So, get to cooking, post a picture, and tag me in it!
***Brands used: Organic Girl Baby Spinach, Publix Brand Baby Bella Mushrooms, Publix Shredded Monterey Jack Cheese, Smithfield All Natural Pork Sausage with low fat and sodium***