I used green spring onions but you could use diced regular onion if that is what you have on hand. I used a 5-ounce container of fresh organic baby spinach, 1/2 cup of diced cherry and grape tomatoes and topped the frittata with crumbled feta which adds even more flavor. You could swap out the feta with a different cheese if you prefer. I didn't need to add any additional salt or pepper to this frittata because the sausage and feta provided enough salt and pepper flavor. It was quick and easy to make. I used my 10-inch Lodge cast iron skillet, but you could also use a 10-inch ovenproof nonstick skillet as well. I have enough leftover for my lunch for a few days which is always a good thing. It was so flavorful and so simple. I snapped a photo below as well as the easy peasy recipe. Enjoy!
Spicy Sausage & Spinach Frittata
1 pound bulk hot Italian sausage (I used hot Italian chicken sausage)
1 tablespoons olive oil
3 sliced green spring onions (scallions)
1/2 cup quartered cherry or grape tomatoes
5 ounces fresh baby spinach
7 large eggs
1/3 cup cream or milk
1/3 cup crumbled feta cheese
Preheat oven to 375 degrees F. Heat olive oil in a 10-inch Lodge cast iron skillet or other nonstick ovenproof skillet over medium-high heat. Cook sausage until browned, breaking into small pieces as it cooks. Drain excess grease. Add onions and tomatoes; cook an additional 2 minutes, stirring frequently. Add spinach and cook just until wilted, about 2 minutes.
In a large bowl, beat eggs and cream together. Pour egg mixture over top of sausage and spinach mixture in hot skillet; cook on stove top about 2 to 3 minutes (this hastens crust formation and helps to keep it from sticking to pan). Top with crumbled feta cheese. Bake for 25 to 30 minutes or until golden brown. If desired, run under broiler for a few minutes for additional browning.