This frittata recipe came about because my dear hubby was building me a bookcase for my new home office over Memorial Day weekend, and I wanted to make him something for breakfast that was different from our usual eggs, but I didn’t want to take the time to make omelettes either. So I looked in the fridge to see just what I had on hand and came up with this. I hope you enjoy it as much as we did.
Recipe - Sausage, Broccoli-Cheese Frittata
A delicious frittata made with sausage, broccoli, mushrooms, spinach, and cheddar cheese. This recipe makes 6 large servings or 8 slightly smaller servings.
Preheat oven to 350 degrees Fahrenheit.
In a large well seasoned cast iron skillet or oven safe saute pan, brown sausage, add onions, granulated garlic and mushrooms. Saute until onions are soft.
Add chopped broccoli and water. Cover and steam until broccoli turns a bright green and is slightly tender, and water has evaporated. About 3-4 minutes.
Add in chopped spinach and stir to mix and slightly wilt.
Once spinach is wilted, pour all of the contents of the skillet into a large bowl and place in the freezer for about 5 minutes to chill. So that it doesn't curdle your eggs when added to the eggs.
In a separate bowl whisk eggs and milk together, along with salt and pepper and add to cooled sausage mixture.
Pour everything back into the skillet and bake for 30 minutes, or until you can shimmy the skillet and the center of the frittata just barely moves. Don't over bake.
Remove from oven and cool for 5 minutes. Be careful the skillet will be very hot.
You could easily use leftover vegetables in your frittata. You could also switch out the sausage for bacon or ham.