Freezer Friendly, Meals

Easy Breakfast: Sausage and Spinach Frittata

Today, I made a sausage and spinach frittata from The Lunch Box, a fun cookbook that my friend Michelle sent me last week (if you missed it, check out the nutty cereal balls — they also came from the same book). Mornings are always hectic at our house, so I’m a huge fan of breakfasts that are easy and quick to throw together. This frittata certainly fits the bill: You can prepare it the night before and just throw it in the oven in the morning. The Italian sausage lends it a great flavor, and the spinach earns you a pat on the back for starting your family’s day with a green veggie. 🙂 Serve up some fruit on the side, and you’ve got yourself a hearty breakfast.

Sausage and Spinach Frittata

Ingredients

  • 8 large eggs
  • 1/4 cup chopped onion
  • 10-oz package of frozen chopped spinach (you’ll only need 1/4 of the box)
  • 2 links of mild Italian sausage, casings removed (I just squeezed the meat out of the casings)
  • 2 tablespoons heavy cream
  • 1 tablespoon olive oil
  • 3/4 cup shredded Monterey Jack cheese
  • Nonstick cooking spray or butter, just for greasing the pan
  • 8″x8″ baking pan

Instructions

Thaw the box of frozen spinach slightly (I just set mine out on the counter for an hour or so), then remove 1/4 of the spinach. Put the remainder of the spinach away for another use, then rinse the 1/4 box of spinach, squeeze out the excess water, and set aside.

Preheat the oven to 350 degrees F. Heat the oil in a skillet over medium heat, then cook the chopped onion for 3-4 minutes. Add the Italian sausage (removed from the casings) and saute, crumbling the sausage with a wooden spoon, until the meat is cooked through, about 5-7 minutes. Turn off the burner and remove the skillet from the heat.

Crack the eggs into a large bowl, then add the cream. Whisk until well-blended. Add the spinach, shredded cheese and sausage/onion mixture, then stir to combine. (If you’re making this the night before, pour the “batter” into an airtight food storage container at this point and refrigerate it. In the morning, preheat the oven first thing and continue with the steps below.) Grease the baking pan with a little butter or cooking spray, then pour the egg mixture into the pan.

Frittata "batter," ready to bake

Bake for 35 minutes, then remove from the oven and serve.

Fresh out of the oven

For a fun presentation, cut the frittata with a cookie cutter and serve fruit in silicone muffin cups

If there’s any left, you can store the leftovers for a few days — they keep well! Or, you can cut the leftovers into individual serving sizes, then freeze them for a really easy breakfast in the near future. Enjoy!

p.s. For those of you who are counting calories, 1/4 of this frittata is roughly 375 calories. Not the lightest meal in the world, but not bad considering how filling it is. I’m sure you could lower the count by using turkey Italian sausage, light cream (or even skim milk) in place of the heavy cream, and substituting a few egg whites for the whole eggs.

Advertisements

About Saucy Mommy

I'm Beverly, a mom of two who loves to cook and write. Check out my blog at www.saucymommy.com for family-friendly (but tasty) meal ideas and pictures of bento box lunches.

Discussion

2 thoughts on “Easy Breakfast: Sausage and Spinach Frittata

  1. this is definitely something i’d enjoy. it reminds me of quiche recipe I make often. which makes me ask, what is the difference between a frittata and a quiche?

    Posted by Michelle | January 25, 2012, 7:12 pm
    • Good question! The difference is pretty minor. Kinda like the difference between a pie and a tart (in terms of how different the two really are). Quiches typically have a creamier, more custard-like texture, and often have a crust. More cream/milk is used. Frittatas really are all about the eggs — they use little (or no) cream or milk, and have no crust. The texture is drier than that of a quiche. Often frittatas are started on the stove, then baked in the oven to finish (although this one isn’t, unless you count the sautéing). But both feature the addition of veggies, meats and cheese to the eggs. Hmm, probably a longer answer than you wanted! 🙂 Can you tell I’m enjoying the book?!

      Posted by Saucy Mommy | January 25, 2012, 9:53 pm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: