Mushroom, Spinach, and Sausage Frittata
This was a perfect Saturday morning breakfast. It’s fairly healthy but doesn’t taste like it! The flavors were great together & it was light but filling. My husband and son couldn’t get enough of this dish.
Mushroom, Spinach, and Sausage Frittata:
- 8 eggs
- 2 Tbsp non fat milk
- 3/4 cup low fat cheddar or mozzarella cheese, shredded (divided)
- 2-3 turkey sausage links, cooked & diced
- 1/2 cup white mushrooms, sliced
- 1/4 sweet yellow onion, diced
- 1/4 cup fresh spinach, slightly wilted
- 1 tsp butter
- Salt & pepper to taste
Preheat the oven to 350 degrees.
Cook the sausage in a skillet, remove from heat & dice. Melt the butter in the skillet over medium heat. Add onions & mushrooms and saute until tender, remove from heat & set aside. Place spinach in the skillet with a tablespoon of water & cook over medium heat for 1 minute until slightly wilted. Drain water & set aside. In a large bowl, beat the eggs and milk together. Add 1/2 cup of cheese, sausage, mushrooms, onions, wilted spinach and salt & pepper to taste. Coat a tart or pie pan with cooking spray then add the egg mixture.
Bake for 20 minutes. Top the frittata with the remaining 1/4 cup of cheese and return to the oven for 10 additional minutes. Remove from the oven cool for 5 minutes before cutting. Enjoy!
Click here for a printable version of this recipe – For the Love of Cooking.net