Summer Frittata with Spinach and Sausage

5 from 1 vote

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

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.