SAUSAGE & SPINACH FRITTATA
This gluten-free Sausage & Spinach Frittata recipe is easy to prepare and is great for breakfast, brunch, or dinner. Serve with fruit or salad and you have a complete meal.
Servings: 8
Ingredients
- 1 pound pork sausage cooked
- 2 cups fresh spinach wilted
- 12 eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
OPTIONAL ADDITIONS
- cheese
- mushrooms
- peppers
Instructions
- In a large saute pan, crumble the sausage and cook until lightly browned.
- Add the spinach. Continue to cook until the spinach is wilted.
- In a large bowl, combine the eggs, milk, salt, and pepper. Whisk until thoroughly combined. Add any additional ingredients and mix.
- Add the sausage mixture to the eggs and stir until everything is combined.
- In a large ovenproof skillet, heat 1-2 tablespoons of coconut oil. (I used a cast iron skillet.) Gently pour the egg and sausage mixture into the pan. With a large spoon or spatula, move the mixture from the outside of the pan towards the center, allowing the uncooked portion to fill the space. Continue for 3-4 minutes until the eggs are beginning to set.
- Place the skillet in a preheated 350-degree oven. Bake for 20-25 minutes or until a knife inserted in the center comes out clean. Allow it to rest for 5-10 minutes before cutting.