This sausage spinach frittata can feed a family of four members using the same amount of ingredients, which are just 4 (plus salt and pepper). In less than 20 minutes you have a protein packed breakfast.
This recipe is also suitable for people in the keto-diet. It has a low amount of carbs and is high in protein (egg + sausages). It’s a great way to start the day with energy.
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Can you save the frittata for later?
Of course, this is a great recipe to take to work. If you have to pack a quick lunch that fulfills you for hours, this is a great option.
I don’t know why I always thought that preparations with egg should be eaten immediately. I guess it was something my mom did, and I assumed that it was true.
It was when I started working with a group of Spanish people that I saw how they packed tortilla española for lunch with no problem whatsoever. Then, I realized that cooked eggs should be fine if saved for later.
The only thing to keep in mind is to wait before the frittata is completely cold to pack. Otherwise, it will condense and the tortilla will end up soggy from the condensation drops.
Why use a cast iron for this sausage spinach frittata?
As always, cast iron gives you the greatest sear in meats and this is no exception for the sausages. As you may notice, my sausage is a little bit too seared and I like it that way. You can, of course, cook your sausage to the finish you like.
But I used to think that when making frittatas, cast iron wouldn’t be a good option because it would stick to the pan for sure. I was so wrong. And for many years I missed a really good frittata for this misbelief.
If you season your cast iron correctly, it will be as non-stick — or better — than your regular ceramic pan. I’ve already made an article about the benefits of using cast iron. Also, I included a video on how to properly care and season your cast iron to make it last for decades.
After you get your seasoned cast iron, you can proceed to make this easy breakfast frittata, using a single pan only. Fewer dishes to clean!
Can I change the sausage and the spinach?
Frittatas are my favorite recipe to put all the veggies that are left out in my fridge: bell peppers, onion, mushrooms, tomatoes, etc.
Also, you can change sausages for mozzarella cheese — or any type of stringy melty cheese — ham, ground beef, etc.
This is an all-you-can-find-in-your-fridge kind of recipe and I love it so much — especially the days before my weekly grocery store visit.
It’s a super versatile breakfast. You can add your favorite thing and get a personalized frittata for breakfast.
- 6 medium eggs
- 4 small sausages 200gr
- 2 cups fresh spinach
- ¼ cup milk
- Salt and pepper to taste
Preheat the oven for 180ºC (350ºF)
In a seasoned cast iron, sear the sausages cut into slices over medium heat.
Add the fresh spinach and cook for a couple of minutes until it wilts and loses a lot of water.
Beat the eggs with the milk in a bowl. Season with salt and pepper to taste.
Pour the eggs in the pan and transfer it to the oven. Bake for 15 minutes
Owner and Food blogger on The Cookware Geek. She loves cooking, baking, drinking coffee, playing with the cats, and knitting. She believes that eating delicious meals doesn’t require a culinary degree or a Michelin star chef in your kitchen.