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