What I love about the frittata is that you can use a lot of different ingredients in the dish. If you are trying to use up veggies, cheese, or meat, consider the frittata! I had some chicken sausages, baby spinach, and bell peppers that were going to expire soon, so I looked up recipes that use sausage on Annie's Eats. It must had been my lucky day - I found this frittata recipe that uses chicken sausage, spinach, AND pepper! I was happy to be able to turn my baby spinach leaves into frozen spinach. I ended up using all of the spinach in the frittata, but it was good to know that if I had spinach leaves on the verge of going bad, that they could be transformed into frozen spinach. You can learn how to save your baby spinach too!
Greg and I thoroughly enjoyed the frittata for dinner on Saturday evening. It was my breakfast this morning, and Greg's lunch this afternoon. A frittata is a great way to eat your eggs, which are now healthy for you! I'm glad I tried out the frittata for the first time - I'll definitely be making another one soon! Enjoy.
Recipe for Sausage, Spinach & Bell Pepper FrittataINGREDIENTS:
6 extra-large eggs
3 Tbsp. of milk
3/4 tsp. kosher salt
1/8 tsp. of crushed red pepper flakes
1/4 tsp. of freshly ground black pepper
2 Tbsp. of unsalted butter
2 Tbsp. of olive oil
3 chicken sausages (precooked), sliced into 1/4-inch slices
3/4 cup of thawed frozen chopped spinach, drained
1/2 cup of red bell pepper, chopped small
1/2 cup of orange bell pepper, chopped small
1/2 cup of Pecorino Romano cheese, cut into 1/2-inch cubes
Adjust your oven racks so that a large skillet will be able to fit on the top rack. Preheat oven to 475 degrees.
Add the oil and butter to a large (9" - 10") oven-safe/non-stick skillet. Put the skillet over medium heat, and allow the butter to melt. As you are waiting for the butter to melt, beat together the eggs, milk, salt, black pepper, and red pepper flakes in a medium-sized bowl.
Once butter has melted, add the sausage, peppers, and spinach to the skillet. Stir the mixture frequently and cook for about 5 - 6 minutes. Turn the heat to medium-low. Carefully pour in the egg mixture to the skillet. Top evenly with the cubed cheese. Cover the skillet and cook for about 3 minutes. The eggs should be set but the top will be runny.
Use an oven glove to carefully move the skillet from the stovetop to the top rack of the oven. Cook at 475 for 4 to 5 minutes, or until the top is set and no longer runny. Remove the skillet from the oven (make sure to use the oven mitt)! Let the skillet cool for a few minutes.
Once frittata has cooled, cut into 8 slices and serve. Top with extra freshly ground black pepper, if desired.
Have leftovers? The frittata will still taste good after a couple days!
Recipe Adapted from: Annie's Eats