Description
A hearty and protein-packed sausage frittata filled with fresh spinach, savory mushrooms, and melted cheese—perfect for breakfast or brunch.
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound breakfast sausage, casing removed
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using).
- Heat olive oil in an oven-safe skillet over medium heat. Add sausage and cook until browned, breaking it apart with a spoon.
- Add mushrooms and sauté until softened, about 5 minutes.
- Add spinach and cook until wilted, about 1-2 minutes.
- Pour the egg mixture evenly over the sausage and vegetables in the skillet. Stir gently to combine.
- Sprinkle shredded cheese evenly on top.
- Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is set in the center and slightly golden on top.
- Remove from oven and let cool slightly before slicing and serving.
Notes
- You can substitute sausage with turkey sausage or plant-based sausage for a lighter or vegetarian version.
- Add bell peppers or onions for extra flavor and color.
- Leftovers can be stored in the refrigerator for up to 3 days.