Why You’ll Love This Recipe

Sausage Frittata with Spinach and Mushrooms is a hearty and satisfying dish perfect for breakfast, brunch, or even a light dinner. This frittata is packed with savory sausage, earthy mushrooms, and fresh spinach, all bound together by fluffy, seasoned eggs. It’s simple to make, versatile, and delicious hot or cold, making it great for meal prep or entertaining.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

eggsmilkItalian sausagespinachmushrooms (such as cremini or white button)oniongarlicolive oilsaltblack pepperparmesan cheese (optional)

directions

Preheat your oven to 375°F (190°C).

In an oven-safe skillet, heat olive oil over medium heat. Add the sausage and cook until browned and fully cooked, breaking it into small pieces.

Add diced onion and sauté until translucent, then stir in the mushrooms and cook until tender.

Add minced garlic and fresh spinach, cooking just until the spinach wilts. Season with salt and pepper to taste.

In a separate bowl, whisk together eggs, milk, and a pinch of salt and pepper. If using, stir in some grated parmesan cheese.

Pour the egg mixture over the sausage and vegetable mixture in the skillet, spreading everything evenly.

Cook on the stovetop over medium heat for 2-3 minutes, until the edges begin to set.

Transfer the skillet to the oven and bake for 12-15 minutes, or until the center is set and the top is lightly golden.

Let the frittata cool slightly before slicing and serving.

Servings and timing

This recipe yields 4–6 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Use turkey or chicken sausage for a lighter option.

Add diced bell peppers or zucchini for extra veggies.

Top with shredded cheddar or feta cheese before baking.

Replace spinach with kale or arugula for a different green.

Add a pinch of red pepper flakes for a bit of heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual slices in the microwave for 30–60 seconds or in the oven at 350°F (175°C) for 10 minutes.Freezing is also possible—wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this frittata ahead of time?

Yes, it’s perfect for meal prep. Bake, cool, and store it in the fridge or freezer.

Do I need to cook the spinach first?

Yes, quickly sautéing the spinach prevents excess moisture in the frittata.

What kind of skillet should I use?

Use a cast iron or oven-safe non-stick skillet for best results.

Can I make this dairy-free?

Yes, simply omit the cheese and use a non-dairy milk like almond or oat.

Is this recipe gluten-free?

Yes, as long as your sausage and other ingredients are gluten-free.

How do I know when the frittata is done?

It should be golden on top and no longer jiggly in the center. A toothpick inserted should come out clean.

Can I serve it cold?

Yes, frittatas are delicious both warm and cold.

What herbs go well with this?

Try adding chopped parsley, basil, or chives for freshness.

Can I double the recipe?

Yes, but use a larger skillet or bake in a 9×13-inch dish for best results.

Can I substitute the mushrooms?

Sure! Try diced tomatoes, roasted red peppers, or cooked potatoes instead.

Conclusion

Sausage Frittata with Spinach and Mushrooms is a flavorful, protein-packed dish that’s both easy to make and endlessly adaptable. Whether you’re whipping it up for a lazy weekend brunch or packing it for weekday breakfasts, this recipe is a tasty and wholesome choice that never disappoints.