Spinach Sausage and Mushroom Frittata

Spinach, Sausage, & Mushroom Frittata

 

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.

Spinach Sausage and Mushroom Frittata

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.Spinach Sausage Mushroom Frittata

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 Frittata

[tasty-recipe id="4276"]

Chelsea

I'm Chelsea, the author behind Do You Even Paleo! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

11 thoughts to “Spinach, Sausage, & Mushroom Frittata”

  1. This is the first recipe I tried with my cast iron skillet and it was a success! I used sweet turkey sausage instead of regular breakfast sausage, and added some sage (dried, but fresh would have been more awesome probably!) when adding the sausage. I did find it needed just a bit more salt when I ate it, but I didn’t put any seasoning on it before I put it in the oven, so that could have helped. A very nice and filling recipe for someone on a low sugar diet 🙂

    1. Woah. I feel honored that one of my recipes broke in your cast iron pan! Thanks for trying the recipe, and I’m glad you loved it! Frittatas are the bomb. 🙂

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