Young and Crafty Sisters: 12/21/14

Sunday, December 21, 2014

Spinach & Mushroom Frittata


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.

Frittata 1

  • Eggs (8-12, depending on how fluffy you want your frittata)
  • Spinach – 1 bunch
  • Mushrooms
  • Garlic
  • Onions (these are from my dad’s garden!)
  • Milk
  • 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)

Frittata 5
Brown the spicy turkey sausage.  Drain off fat and set aside.

Frittata 2
Sauté the chopped onions, garlic, and mushrooms with a little olive oil until the onions are tender (~8 minutes). 

Frittata 3 
Add milk, salt, pepper, and red pepper flakes to eggs.  Mix well with a whisk.

Frittata 4
Layer spinach and turkey sausage onto the sautéed onion & mushroom mixture.

Frittata 6
Pour egg mixture over the spinach, turkey, and onion/mushrooms.

Frittata 8
Sprinkle with your favorite cheese.  I chose a part-skim mozzarella.

Frittata 7
Bake in a 350 degree oven for approximately 25 minutes or until the center is firm.

Frittata 9
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.

Brittany signature (1)

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