This Recipe includes
- Eggs – large or medium-sized eggs for plenty of protein, as the base of the fritatta
- Spinach – fresh spinach or baby spinach, washed and spun dry, or ready to eat.
- Cheese – any type of grated cheese (gruyere, parmesan, cheddar, emmental, etc.)
- Sausages – any type of beef, pork, lamb, chicken or turkey sausages. Eg. Italian sausages, pork bratwurst, saucisse de toulouse, chipotle, merguez sausages, etc.
- Onion – white onion sliced or cubed.
Spices and flavoring ingredients:
- Garlic powder – garlic cloves for flavor, but you can also use garlic powder or flakes if you are in a hurry
- Butter – to cook the potatoes and keep them from sticking to the pan
- Olive oil – to cook the garlic cloves
Why we love it
If you love breakfast, you’re going to love this spinach, sausage and egg frittata. So much so, you may even want to have it for lunch or dinner.
Frittatas are a wonderful way to get protein, and with handy sausage and spinach, they are full of flavor and texture.
Now, I’m using spinach but you can also use any leftover vegetables, like red or green peppers, broccoli, peas, leeks, etc. The key is to let the juices from the meat combine with the veggies and infuse into everything, before adding in the eggs.
Frequently asked questions
1. What to serve with it?
If you are serving it for breakfast, you can serve this frittata with a vegetable smoothie, yogurt, fruit, or a waffle and juice.
For lunch or dinner, you can serve this spinach and sausage egg fritatta with a soup such as homemade carrot soup or salad with bacon and goat cheese. You can also serve it with with a baguette as well for an additional French touch.
2. Can you prepare it in advance?
Yes, this spinach, egg, sausages and cheese frittata can be prepared at least a day or so in advance, and heated up before serving.
I recommend letting it cool and keeping it in an air-tight container, before putting it in the fridge.
If you like this recipe
- 10 eggs
- 1 cups of fresh spinach
- 2 cup of grated cheese (gruyere, parmesan, cheddar, emmental, etc.)
- 2 sausages
- 1/2 chopped white onion
- 2 cloves of crushed garlic
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- pinch of salt and pepper
- Crush the garlic and chop the sausages into 1-2 inch slices.
- Wash the spinach and cut into large pieces.
- In a large skillet or wok, sauté the garlic in oil for 2 minutes over medium heat.
- Add the sausages and onion to the skillet, along with the butter. and cook for 5-10 minutes till they turn golden brown.
- Add the spinach into the wok for a couple of minutes.
- In a small bowl, crack open the raw eggs and mix in with the cheese and a pinch of salt and pepper.
- Stir around and add in the egg and cheese mixture to cover the potatoes. Cook at medium heat for around 7-10 minutes until the eggs look as cooked as you like.
- Serve while warm.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 608Total Fat: 50gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 549mgSodium: 878mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 33g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other classic breakfast recipes that you can make easily. Bon appétit!