Rating: 5 stars
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This nutritious spinach-sausage frittata makes a wonderfully hearty breakfast or light and healthy supper. 

Recipe by MyRecipes December 2006


Recipe Summary

6 Servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. In a large nonstick, ovenproof skillet, warm olive oil over medium-high heat. (If skillet isn't ovenproof, wrap handles in a double layer of foil.) Remove sausages from casings and crumble meat into skillet. Cook, stirring and breaking up large pieces, until there are no traces of pink, about 10 minutes.

  • Squeeze as much liquid as possible from spinach. Pour excess fat from skillet; add spinach and red peppers. Cook, stirring well and scraping up any cooked bits on bottom of skillet.

  • Pour eggs into skillet and stir to mix with spinachsausage mixture. Stop stirring and cook over medium heat, lifting edges of frittata with a spatula to let uncooked eggs flow underneath. Cook until almost set, about 3 minutes.

  • Sprinkle Parmesan on top and transfer skillet to oven. Bake, uncovered, until frittata is puffed and lightly browned on top, 8 to 10 minutes. Lift frittata around edges of skillet and gently shake pan to loosen. Slide out of pan and onto a cutting board and cut into wedges. Serve hot or at room temperature.

Nutrition Facts

287 calories; fat 21g; saturated fat 6g; protein 20g; carbohydrates 5g; fiber 1g; cholesterol 383mg; sodium 544mg.