Description
A hearty and flavorful frittata featuring savorysausage, fresh spinach, and vibrant bell peppers, combined with creamy eggs andcheddar cheese for a perfect breakfast or brunch.
Ingredients
Scale
- 5 eggs
- 2 sausage links (about 6oz, chopped)
- 1 cup spinach (chopped)
- ½ cup onion (chopped)
- ½ cup red bell pepper (chopped)
- ⅓ cup heavy whipping cream
- 2 tablespoons olive oil
- ½ cup cheddar cheese (shredded)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon thyme
- Dash of salt and black pepper (for sautéing the veggies)
Instructions
- Prepare the Sausage and Vegetables: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the chopped sausage and cook until browned and cooked through. Remove and set aside.
- Cook the Vegetables: Heat the remaining olive oil in the skillet. Add the diced onion and red bell pepper, seasoning with salt and pepper. Sauté for 3-4 minutes until they begin to soften. Stir in the spinach and cook for 1-2 minutes until it wilts. Remove from heat and set aside with the sausage.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, heavy whipping cream, salt, black pepper, cayenne pepper, and thyme until well combined.
- Mix and Cook: Add the sausage and vegetables back to the skillet, spreading them evenly. Pour the beaten eggs over the mixture, making sure everything is well-coated. Top with a generous layer of shredded cheddar cheese.
- Bake the Dish: Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is firm in the center and has a golden finish on top.
- Serve and Enjoy: Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing into wedges. Serve warm as a standalone dish or with a side of fresh salad or toast.
Notes
- Use a well-seasoned skillet to prevent sticking (cast iron works best!).
- Don’t overbake—the frittata should be slightly jiggly in the center when removed from the oven.
- Customize your frittata by swapping in mushrooms, feta, sun-dried tomatoes, or bacon.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American-inspired