This was a “Bedside Baptist” kind of morning. We didn’t make it to church, but we did thank God for the beautiful weather and put it to use the best way we know how: a tennis match on the driveway, a little lawn care and a quick jaunt around the neighborhood with the corgi-pups.
I also carved out time to make a nice breakfast. On the menu this morning: Sausage and Spinach Frittata. I love this recipe for several reasons:
It’s quick and easy to make, and cleanup is a snap.
It looks and tastes fancy, but the ingredients are simple.
It’s super versatile. Whatever veggies you have on hand—spinach, broccoli, carrots, peppers—toss them in. You can’t go wrong.
The leftovers (if any) make for a yummy Monday breakfast.
I use a cast-iron skillet for this recipe. It goes straight from the stovetop to the oven, meaning that I have only one dish to wash, and that suits me just fine. If you don’t have cast iron, you’ll need a regular skillet and a 9x9” square or 8” round baking dish. (But really…just get yourself some cast iron.)
Now, regarding kid friendliness, this recipe is hit-and-miss. Sometimes the boys snarf down a frittata with wild abandon. Sometimes the thought of consuming vegetables before noon repulses them. Call me hard-hearted, but I don’t care. If they want to eat it, great! If they’d rather subsist on boring cereal, fine. More frittata for me.
The good news about this recipe is that you can adjust it to your family’s tastes. If you like veggies, load ‘em up. If your kids threaten to stage a coup over “green stuff,” leave it out. You’ll be happy with the result either way. :)
Sausage and Spinach Frittata
Prep Time: 15 minutes
Bake Time: 15-18 minutes
1 lb. turkey sausage (or whatever sausage you prefer)
2 handfuls fresh baby spinach (sub or add any other veggies you like)
½ cup milk
½ cup shredded colby-jack cheese (sub cheddar, mozzarella, etc.)
Salt and pepper to taste
Large cast iron skillet
Preheat the oven to 350 degrees. (I use the convection setting, but you don’t have to.)
On your cutting board, roughly chop the baby spinach. You don’t need to go crazy here. Just break up the leaves a bit.
Brown the sausage in your skillet over medium-high heat until cooked through (4-5 minutes). Break it up into small pieces while it cooks.
Toss the spinach into the skillet with the sausage, and stir it all together. Then turn off the heat. (At this point, if you’re not using a cast-iron skillet, you’ll need to transfer the sausage and spinach to an oven-safe dish. Spray it first to prevent sticking.)
In a small bowl, crack open the eggs and beat them with the milk until smooth. Sprinkle in a little kosher salt and finely-ground pepper.
Pour the egg mixture over the sausage and spinach and stir gently.
Sprinkle cheese evenly over the top.
Slide the skillet/dish into the oven, and bake for 15-18 minutes until the frittata is lightly browned and bubbling.
Let it rest 5 minutes before cutting and serving.
If you have leftovers, wrap them up in individual slices. Toss them in your science oven (AKA microwave) for about 45 seconds when you’re ready to enjoy this tasty treat again!