I didn’t have the luxury to have eggs in our meal everyday in my early childhood in China. So there were dishes like eggs soup or fried egg & veggie pancake (a Chinese version Frittata) sometimes for my family of four in my childhood memory. It was an easy way to distribute a few eggs among 4 people into the soup or the fried egg pancake so that everyone had some taste of the eggs. But the frittata didn’t taste so eggy since the majority of the ingredients are the veggies and the flour. A few days ago, I cooked the opposite version of my childhood frittata. It was rich yet balanced and very nutritious. It was full of eggs, Italian sausage and bunch of spinach and onion. We ate the frittata at our patio. It was a perfect summer dinner.

Print Recipe

5 from 1 vote

Summer Frittata with Spinach and Sausage

This nutritious frittata is an easy meal to cook for a summer dinner.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Dinner, Lunch

Cuisine: American Fusion

Keyword: frittata, sausage, spinach

Servings:

Calories: 218kcal

Cost: 15

Equipment

oven safe skillet

Ingredients

2 white/yellow onion chopped
1 pound boild spinach 0.45 kg or store bought canned spinach
2 Italian pork sausage or chicken sausage, cut into 1 inch pieces
8 egg mixed with 2tbsp milk
1 cup shredded Mexican style 4 cheese blend or your favorite blend of cheese
2 tbsp milk
2 tbsp olive oil
2 teaspoon salt or to taste
1/2 teaspoon ground pepper to taste
1 teaspoon dry chili pepper flakes optional

Instructions

Prepare the onion, spinach and sausage first. Mix the eggs with 2 tbsp milk. Set all the material aside.
Chop the onion. Boil the fresh spinach in the boiling water for 2 minutes and chill them in the ice water for keeping the green color and the texture. Squeese out the liquid and measure 1 pound cooked spinach for the recipe. Or you can use the store bought canned spinach and get rid of the liquid. It's very convenient. Cut the sausage.
Preheat the oven for 375 F degree (190 C degree)
Heat the skillet over medium high heat. Add the olive oil to the pan once it's hot. Season the onion with 1/2 teaspoon salt and pepper until it's lightly brown and caramelized. Add the sausage and saute for a minute and mix the spinach once the sausages are no longer pink. Add the rest of 1/2 teaspoon salt, garlic powder, chili pepper flakes (optional) to the skillet. Mix and saute everything well for a minute.
Slowly pour in the egg mixture. Gentlely stir everything and mix them well. Last distribute the shredded cheese evenly over the pan. Let it cook and settle for a minute before transfer the skillet to the preheated oven. Bake the frittata for 30-35 minutes. Test the frittata first – shake the skillet, your frittata is ready if the eggs are no longer giggly in the center of the pan.