Happy Wednesday friends! We're halfway through the week already! The big 4th of July is coming up, anybody have any fun plans?? We're just hitting up the basics up here, some grilling, beach time, and of course fireworks ????☀️????????????. Just in case you have a crazy 4th ahead of you, you may want to take at least one meal easy. How about a simple yet filling Sausage Spinach and Cheese Frittata to start July 4th off right?
I used to shy away from frittatas because of the two step process; start on the stove and end in the oven. Seemed simple enough but adding eggs into the mix seemed tricky to me. I couldn't be happier to be more wrong! This Sausage Spinach and Cheese Frittata is just another wonderful example of the one pot meal, or in this case, skillet meal that shaves minutes off your cooking time and makes for much easier clean up!
If you're still nervous, the trick is to be slow and steady with the egg mixture. Do not rush the egg baking! When adding the egg mixture to the cooked sausage and veggies, keep the heat around medium, wait for the sides to set, and then throw it in the oven at no higher than 350˚F. This allows the eggs to cook thoroughly while also keeping the top of your beautiful frittata from burning.
SO friends! If you're looking for an easy, filling, little mess breakfast to get you going before your 4th of July celebrations this upcoming weekend, definitely give this Sausage Spinach and Cheese Frittata a try!
Sausage Spinach and Cheese Frittata
- Total Time: 35 mins
- Yield: 3-4 1x
Ingredients
- 8 ounces ground hot Italian sausage
- ½ orange bell pepper, diced
- ½ red bell pepper, diced
- 2 cups baby spinach
- 1 cup cheddar cheese
- ½ cup milk
- 12 large eggs
- Thinly sliced chives, to garnish.
- Salt and pepper to taste
Get Recipe Ingredients
Instructions
- Preheat oven to 350˚F. Heat two tablespoons of olive oil in an ovenproof skillet over medium high heat.
- Add the sausage and cook for 6 to 8 minutes until cooked through.
- Add bell pepper and cook for 4 minutes until softened.
- Add spinach and cook down for 2-3 minutes until wilted. Add a pinch of salt and pepper and mix completely. Lower heat to medium.
- Beat eggs together with milk and ¾ cups of the cheddar cheese.
- Add the egg mixture to the pan and cook for about 3 minutes, until the sides are set.
- Top with the last ¼ cup cheese and place the pan on a middle rack in the oven and bake for 20 minutes, or until the middle is set. Garnish with chives and serve immediately.
- Prep Time: 5 mins
- Cook Time: 30 mins
Dan says
Sausage, cheese, and eggs! Sounds like a devilish breakfast that is tempting my soul. Yum
Homes & Weddings says
trying this tonight. thanks for the recipe!
Janet says
What size cast iron pan should I use????
Aberdeen says
Hi Janet! I use a standard 10-inch size cast iron pan.
Grammy Pammy says
Delicious! My grandson, 9 years old, asked for seconds! Thank you! It was served before opening Christmas gifts and will have to be a tradition moving forward 🙂
Grammy Pammy says
Oh, you wouldn’t happen to have nutritional information, would you?
Callieluv says
OMG!!!! I just made this!!! Annnd I REALLY want another serving BUT, the numbers in MyFitnessPal will scream at me! LOL
This is really good and soooo easy!
I added white onion (though I preferred red); I used Bass Farm Hot Sausage instead of Italian. Before the final step of combining all ingredients, I drained the grease then returned all ingredients into the pan...doing that didn't create a sticking issue which is good.
I've already shared your recipe and a pic of my beautifully delicious dish/pan! Thanks Aberdeen!!!
Callieluv says
Ooops forgot to rate it before posting my comment...I LOVE this dish...
Linda says
If u change to 3X for servings can you still use one cast iron skillet? How would I ensure it is completely set.
Aberdeen says
No, 36 eggs won't fit in a single standard cast iron skillet 😬. You would have to cook in batches or multiple skillets. You could also do two 9X13 casserole dishes.