A hearty and protein-packed sausage frittata filled with fresh spinach, savory mushrooms, and melted cheese—perfect for breakfast or brunch.

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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.

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.