I haven’t posted a recipe in a while, but hopefully my recipe-posting frequency will pick up a bit. I have so many recipe ideas, but sometimes I don’t have the ingredients on hand or simply don’t have the time to make a recipe and take relatively pretty photographs. I’ve been feeling rather…inspired?…of late, though, so more recipes should be coming your way. Yay!
When you’re on a Whole30 (like me), simple food is king. Especially when it’s something you can make in bulk and eat throughout the week (planning for the win!). So I love me some frittata! I eat frittatas regardless of whether I’m on a Whole30 or not, actually. They’re just so easy. But for me, this Spinach, Sausage, & Mushroom Frittata is something extra special.
There are quite literally hundreds of different combinations possible for a frittata. Maybe thousands! But I have a relatively simple formula for my frittatas.
2 Veggies + 1 Meat + 10 Eggs
…and that’s a wrap. In the case of this frittata, that means Spinach + Mushroom + Sausage + 10 eggs. Well…and onions, but browned/caramelized onions are pretty much a given in any of my frittatas.
Lots of things go great in a frittata, but I think adding too many things at once ruins a frittata, so keeping it relatively simple makes perfect frittatas almost every time. I pick two veggies that I want in my frittata, throw in a meat (bacon, sausage, ham, ground beef, etc.) and call it good. Ten eggs seems to be the ideal amount for a frittata (for me). I have a LARGE, 12-inch cast iron, and anything less just makes a thin egg pancake. Weird.
Obviously, if you don’t have a behemoth cast iron like me, your cook time will be a little longer, so adjust the recipe as necessary.
Well, I basically just told you my frittata secret, so I don’t really even need to give you a recipe, do I?
I will anyway.
Because I like y’all.
Seriously, feel free to use this recipe as a template for creating your own simple, personally perfect frittata. However, I do think that this frittata is pretty freaking awesome, so I hope you try it out before venturing off on your own fantastical frittata adventures!
Spinach, Sausage, and Mushroom FrittataPrint
- 1–2 Tb cooking fat (I typically use ghee)
- ½ lb ground sausage
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- ½ small onion, chopped
- 10 eggs
- salt and pepper, to taste
- Preheat oven to 350 degrees. Heat up a 10-12″ cast iron skillet on medium-high heat. Add cooking fat. This is when I like to chop the veggies and beat the eggs with salt and pepper (and any other spices) in a medium-sized bowl. That way, it’s all prepared as I’m making the frittata.
- Add onion and cook, stirring occasionally, until they begin to soften and brown. Add ground sausage, breaking it up as it browns and cooks through.
- Once sausage is browned, add mushrooms and spinach. Cook, stirring occasionally, until mushrooms are slightly browned and spinach is wilted, about 2-4 minutes.
- Turn off burner, make sure everything in the pan is distributed fairly evenly, and pour beaten eggs into the pan. Immediately transfer to the preheated oven.
- Cook for 20 minutes or until eggs are completely cooked through (no longer runny).
*Cook time will vary based on the diameter of your cast iron pan. A smaller pan requires more cook time because the layer of eggs is thicker.
*Feel free to get creative and add your own spices! I like to spice up the sausage as it’s cooking or sprinkle spices on top of the frittata right before it goes in the oven.