Spinach, Mushroom, and Sausage Frittata

Hey foodies!!
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?!

finished skillet 4

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!

Shopping list:
• 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

Ingredient list 2

Ingredient list 1

Directions:
• 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

sausage

• Add the mushrooms and cook for 3 minutes
• Add your spinach and allow to cook until just wilted, roughly about 2-3 minutes

saute

• 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.

prebake

• 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.

plate

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!

Happy Eating!! 

***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***

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