This is one of my “go to” recipes especially during this busy time of year. It makes a wonderful brunch or quick dinner. If you are lucky enough to have leftovers, they are delicious for lunch. You can substitute chorizo or chicken or turkey sausage if you prefer. It is puffed and golden when you remove from the oven, delicious with a side salad or warm biscuits.
Sausage and Spinach Frittata
Ingredients
- 3/4 pound bulk Italian sausage
- 6 large eggs
- 1 cup heavy cream
- 2 large handfuls baby spinach
- 6 oz. crumbled Feta cheese
- 12 cherry tomatoes, halved
- salt, pepper and red pepper flakes (to taste)
Instructions
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Preheat oven to 375 degrees. Cook the sausage in a 10-inch oven proof skillet (I use my cast iron skillet) over medium heat, stirring to crumble and no longer pink. Remove from the skillet and drain the skillet, do not wash or wipe clean. In a large bowl, whisk together the eggs, cream, salt, pepper, and red pepper flakes until foamy. Add the sausage, spinach, feta and tomato, stir until fully incorporated. Pour the mixture into the skillet, pat down the spinach leaves lightly with a fork to flatten into the mixture and cook over medium heat until it begins to set around the edges. Place the skillet in the oven and bake until the top is puffed and golden brown, 25 – 35 minutes. Slice and serve immediately.