Sausage Frittata with Spinach and Mushrooms Recipe

This Sausage Frittata with Spinach and Mushrooms is the kind of meal that checks all the boxes—flavorful, hearty, and on the table in under 30 minutes. Whether you’re looking for a quick dinner, a protein-packed breakfast, or a reliable brunch centerpiece, this recipe delivers every time. The savory sausage, earthy mushrooms, and vibrant spinach come together with creamy eggs and gooey cheese to create a dish that’s as satisfying as it is simple. And the best part? It all comes together in one pan, making cleanup a breeze.

Why You’ll Love This Recipe

• Quick and Fuss-Free: From prep to plate in less than half an hour. Perfect for hectic weeknights or lazy Sunday mornings.
• All-in-One Meal: Protein, veggies, and dairy all in one dish—no need to scramble for side dishes.
• Flavor-Packed: The savory sausage adds depth, the mushrooms bring umami, and spinach adds freshness and color.
• Perfect for Any Meal: Breakfast, lunch, or dinner—it fits the bill every time.

Ingredients You’ll Need

Here’s everything you need to whip up this ridiculously good frittata:

• Eggs: The star of the show, binding everything together into a fluffy, golden bake.
• Sausage: Adds bold, savory flavor—go for Italian sausage (spicy or sweet) for maximum impact.
• Mushrooms: Earthy and meaty; cremini or baby bella mushrooms work best, but white button mushrooms will do the trick too.
• Spinach: Brings color, nutrients, and a slightly bitter contrast that balances the richness of the eggs and sausage.
• Onion: Adds sweetness and depth—red, yellow, or white onions are all great choices.
• Garlic: Just a little to elevate the flavor. It makes a noticeable difference.
• Cheese: A melty layer that ties it all together—sharp cheddar, mozzarella, or even crumbled feta are all great options.
• Milk or Cream: Just a splash to make the eggs soft and custardy.
• Salt and Pepper: To taste—don’t skip these essentials.
• Olive Oil or Butter: For sautéing the vegetables and sausage.

Variations

Want to put your own spin on it? Go for it!

• Veggie Swap: Add bell peppers, zucchini, or kale in place of (or along with) the mushrooms and spinach.
• Cheese Options: Try goat cheese, Monterey Jack, or even a sprinkle of Parmesan for different flavor profiles.
• Make It Dairy-Free: Skip the cheese and use a non-dairy milk like almond or oat.
• Go Meat-Free: Use plant-based sausage or skip it entirely and load up on veggies.
• Add Potatoes: Thinly sliced and pre-cooked potatoes turn it into more of a hearty Spanish-style tortilla.

How to Make Sausage Frittata with Spinach and Mushrooms

Step 1: Prep and Preheat

Preheat your oven to 375°F. Crack the eggs into a large bowl, whisk them with milk or cream, and season with salt and pepper.

Step 2: Cook the Sausage

In an oven-safe skillet over medium heat, cook the sausage until browned and cooked through. Break it into small crumbles as it cooks. Remove and set aside, draining excess fat if needed.

Step 3: Sauté the Veggies

In the same skillet, add a bit of olive oil. Sauté the onions and mushrooms until softened and lightly browned. Add garlic and cook for another minute. Toss in the spinach and stir just until wilted.

Step 4: Combine and Cook

Return the sausage to the skillet. Spread everything out evenly. Pour the whisked eggs over the top, gently shaking the skillet so the egg mixture settles evenly.

Step 5: Add Cheese and Bake

Sprinkle cheese generously over the top. Transfer the skillet to the oven and bake for 10–15 minutes, or until the center is just set and the top is slightly golden.

Step 6: Cool and Serve

Let the frittata cool for a few minutes before slicing. It’ll be easier to cut and the flavors will settle beautifully.

Pro Tips for Making the Recipe

• Use an oven-safe skillet: A cast iron skillet works like a charm and gives a gorgeous golden crust.
• Don’t overcook the eggs: The frittata should be just set—overbaking makes it rubbery.
• Wilt the spinach last: Spinach cooks fast; add it right at the end so it stays vibrant and doesn’t get slimy.
• Grate your own cheese: It melts better than pre-shredded and doesn’t have those anti-caking agents.

How to Serve

This frittata is super versatile when it comes to serving:

On Its Own:

Serve warm straight from the skillet for a fuss-free meal.

With a Side:

Pair with a simple green salad, roasted potatoes, or toast for a more filling spread.

As a Sandwich:

Slice and layer it between crusty bread or inside a wrap for a portable breakfast or lunch.

For Brunch:

Serve it alongside fresh fruit, muffins, or a mimosa for a well-rounded brunch.

Make Ahead and Storage

Storing Leftovers

Let it cool completely, then store slices in an airtight container in the fridge for up to 4 days.

Freezing

Yes, it freezes well! Wrap slices individually in foil or plastic wrap and store in a freezer-safe container for up to 2 months.

Reheating

Reheat in the microwave or a 350°F oven until warmed through. If frozen, thaw overnight in the fridge before reheating.

FAQs

Can I make this frittata ahead of time?
Absolutely. You can bake it the night before and simply reheat slices as needed. It tastes just as good the next day.

Do I have to use a cast iron skillet?
No, but it helps! Any oven-safe skillet works. If you don’t have one, use a regular pan to cook the filling, then transfer everything to a greased baking dish before adding the eggs and cheese.

Can I make this recipe low-carb or keto-friendly?
It already is! Just be mindful of the type of sausage you’re using—check for added sugars or fillers if you’re strict about carbs.

What if I don’t like mushrooms?
No problem! Swap them out for zucchini, bell peppers, or even chopped broccoli. Just make sure to sauté them first so they’re tender.

Final Thoughts

This Sausage Frittata with Spinach and Mushrooms is a true kitchen hero—easy to make, endlessly flexible, and delicious any time of day. Whether you’re feeding a crowd or just need something quick and satisfying, this recipe is one you’ll want to come back to again and again. Give it a try, and don’t be surprised if it becomes your go-to favorite!

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