skip to Main Content

Sausage and Spinach Frittata

AuthorMaria
homemade spinach and sausage frittata with fresh eggs from our chickens
Yields6 Servings
 8 eggs
 ¼ cup heavy cream
 salt and pepper, to taste
 2 tbsp olive oil, bacon fat, or lard
 ¾ lb mild Italian sausages
 ½ cup green onions or leeks, minced
 ¾ lb fresh spinach, chopped
 ¼ cup crumbled goat cheese
1

Preheat oven to 400 degrees F.

2

Beat eggs with heavy cream until smooth. Season with salt and pepper, to taste. Set aside.

3

In a large cast iron or ovenproof skillet, heat half of the olive oil over moderately high heat. Remove the sausage from its casing and cook, breaking the sausage up into small pieces, until browned and cooked through, about 5 minutes. Transfer to a plate.

4

Add remaining olive oil (if necessary) and return skillet to moderate heat. Cook the onions for about 2 minutes and then add spinach, tossing constantly, until onions are softened and spinach is wilted, about 2 more minutes. Stir the sausage back in the skillet. Pour egg mixture on top of sausage and spinach and cook over moderate heat for 1 minute. Gently lift the edge of the frittata and tilt the pan, allowing some of the uncooked egg to seep underneath. Cook until the bottom and sides are barely set, about 3-5 minutes.

5

Sprinkle with goat cheese and transfer skillet to preheated oven. Bake until the eggs are set and the top of the frittata is lightly browned, about 10 minutes. Slide the frittata onto a large plate, cut into wedges and serve hot or warm.

Ingredients

 8 eggs
 ¼ cup heavy cream
 salt and pepper, to taste
 2 tbsp olive oil, bacon fat, or lard
 ¾ lb mild Italian sausages
 ½ cup green onions or leeks, minced
 ¾ lb fresh spinach, chopped
 ¼ cup crumbled goat cheese

Directions

1

Preheat oven to 400 degrees F.

2

Beat eggs with heavy cream until smooth. Season with salt and pepper, to taste. Set aside.

3

In a large cast iron or ovenproof skillet, heat half of the olive oil over moderately high heat. Remove the sausage from its casing and cook, breaking the sausage up into small pieces, until browned and cooked through, about 5 minutes. Transfer to a plate.

4

Add remaining olive oil (if necessary) and return skillet to moderate heat. Cook the onions for about 2 minutes and then add spinach, tossing constantly, until onions are softened and spinach is wilted, about 2 more minutes. Stir the sausage back in the skillet. Pour egg mixture on top of sausage and spinach and cook over moderate heat for 1 minute. Gently lift the edge of the frittata and tilt the pan, allowing some of the uncooked egg to seep underneath. Cook until the bottom and sides are barely set, about 3-5 minutes.

5

Sprinkle with goat cheese and transfer skillet to preheated oven. Bake until the eggs are set and the top of the frittata is lightly browned, about 10 minutes. Slide the frittata onto a large plate, cut into wedges and serve hot or warm.

Sausage and Spinach Frittata

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top