Hosting family for the holidays or maybe just home late from work with nothing planned for dinner? This frittata is a no-fuss recipe with any ingredients you can find in your refrigerator. I used spinach, mushrooms, onions and garlic. I added breakfast turkey sausage for me and Hannah and made our vegetarian friend Bonnie a personal size frittata, meat free. I used a couple of cast iron pans to go from stove top to oven with ease; you could also use a casserole or pie dish for the oven portion.
- Eggs (8-12, depending on how fluffy you want your frittata)
- Spinach – 1 bunch
- Onions (these are from my dad’s garden!)
- Salt/Pepper to taste
- Red pepper flakes (optional for a little heat)
- Spicy turkey sausage
- Shredded cheese (not shown in photo – I used a part-skim mozzarella)
Brown the spicy turkey sausage. Drain off fat and set aside.
Sauté the chopped onions, garlic, and mushrooms with a little olive oil until the onions are tender (~8 minutes).
Add milk, salt, pepper, and red pepper flakes to eggs. Mix well with a whisk.
Layer spinach and turkey sausage onto the sautéed onion & mushroom mixture.
Pour egg mixture over the spinach, turkey, and onion/mushrooms.
Sprinkle with your favorite cheese. I chose a part-skim mozzarella.
Bake in a 350 degree oven for approximately 25 minutes or until the center is firm.
Slice and enjoy with your favorite hot sauce or salsa for a spicy touch.
You really can use anything you find in your refrigerator. Get creative and make your own combination for breakfast or dinner.
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