Monday, October 12, 2015

Spicy Sausage & Spinach Frittata - Easy Low Carb

This evening I made a Spicy Sausage & Spinach Frittata. I used bulk hot Italian chicken sausage (from Sprouts) but you can use whatever kind you like best. If you want to control the spiciness, simply use mild Italian sausage and then add your own additional red pepper flakes to achieve your preferred degree of spiciness. If you can't find bulk Italian sausage, simply purchase the link style and remove it from the casings to use. You could also do what I considered doing and that is to use ground beef and add your own seasonings to make sausage flavored beef. The hot Italian chicken sausage added lots of flavor and a bit of heat but not too much (for us).

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.



CyberSis said...


Another great recipe for my "Frittata King"!
I love this kind of supper ... perfect for an autumn evening.
Our trees are really starting to "pop" into gorgeousness! Looks like we're in for a lovely, colorful season. Our weather has even been cooperating so far. Hope you're having a nice fall, too.

[I hope this isn't a double-post ... my computer had a hiccup right in the middle of my message.]

Gourmet Girl Cooks said...

Hi CyberSis,

We really enjoyed this frittata because it had lots of flavor. I also love that I don't have to wonder about what to make for lunch for the next few days now. Just warm it up and I have a hot lunch in minutes!

I hope your Frittata King enjoys it, too! Lucky you with the leaves changing. They are just beginning to show a touch of color here (there was more towards the mountains we noticed yesterday on our trip to the pumpkin farm). Our temps are supposed to drop at night to the 50s which should help jump start the leaf colors. We had a high of 74 here today...and it was 54 this morning so it is slowly but surely cooling down (thank goodness).

PS - Only received one post so your hiccup didn't mess anything up on my end! :-)