Who doesn’t love a great frittata? This crumbled porketta sausage frittata with baby spinach is a delicious way to start your day. It’s a hearty family-sized dish that the whole family will love. The crumbled porketta sausage is a mild-flavored sausage that pairs well with the cheesy egg mixture and is finished with a generous amount of fresh baby spinach. Baked in the oven to completion, you can have time to make some tasty toast to accompany this easy big breakfast. Dig in!
I love eggs, but making a lot of eggs to suit everyone’s personal style can wear this mom out. I am not a short-order cook, and it can feel like that when rushing around the kitchen managing toasters, bacon in pans, and cooking a bunch of eggs this way and that. So that’s why I adore a good frittata. The egg mixture is so easy, and it’s a simple matter of finding tasty add-ins to make a delicious and hearty breakfast everyone enjoys—even the cook.
Plus, because it’s all cooked at once in the oven, everyone gets to enjoy a hot meal all at once. There’s a lot less juggling of dishes, and it relieves a whole lot of stress.
If you’re feeling like more great frittata, be sure to try my wild lambsquarters frittata– pin it to use next summer when the lambsquarters start to infiltrate your garden.

Why You Will Love This Crumbled Porketta Sausage Frittata With Baby Spinach
It’s baked. Yup, once the sides have set in the pan, we pop the oven-safe dish into the oven to finish baking. This frees you up to make other things or sip your coffee before it gets cold.
Hearty. A large high-protein egg dish will fill you up for hours when eaten in the morning. Perfect for days when lunch is a long way away.
Rich Cheesiness. With so much old cheddar added to the egg mixture, you will enjoy the rich flavor of the creamy eggs.
Let’s Start Making This Flavorful Porketta Sausage Frittata
The first thing is finding porketta sausage. I go to a local Italian meat shop for mine. You can purchase them fresh made right at the counter, which is great since we are using two whole sausages and removing the casing. So we don’t need to purchase a whole package. That’s saving a bit extra on the old grocery bill. If you can’t find porketta at your local butcher, regular ground sausage meat will also work.

Slice the sausages down the length to remove the casings. Crumble the meat into a small bowl and set aside while you prep the other ingredients.



In a large mixing bowl, crack open large eggs and add one quarter cup of heavy cream (10% or higher).Whisking it together until it’s a nice mellow yellow. Go ahead and preheat your oven to 375F (because we are finishing the dish in the oven, you will need an oven-safe skillet or frying pan). Measure the cheddar cheese, add it to the eggs, and then set aside.
Peel then dice the onion and mince the garlic; we don’t want to find large pieces in the frittata. But we do love that sweet, pungent flavor it imparts when sauteing. Then you want to wash and deseed the red bell pepper. We only need half a cup of this diced, so you don’t need to use a whole pepper.




Add two tablespoons of olive oil to a deep, large frying pan and heat on medium heat until the butter melts. Then add the onion, garlic, and crumbled sausage. Continue to work the sausage into small pieces in the pan as it browns. Once nearly browned, add the red bell pepper and the fresh spinach so the spinach wilts before adding the egg mixture.


Once the meat has browned, you can pour egg mixture directly into the pan. Move the crumbled sausage around so it’s well distributed, and cook for 3-4 minutes until the edges start to set at the sides of the pan, but the center is still runny. That’s your cue to sprinkle the parmesan cheese on top and then put it in the oven. Bake for 10-12 minutes or until the frittata is fully set and lightly golden brown on top.
Remove from oven and serve while hot.
Ingredients:
Eggs: I used large eggs for this recipe.
Cream: You can use a heavier cream or even milk. I used 10% cream to create a thick egg mixture.
Crumbled Porketta Sausage: This flavorful, Italian-inspired sausage is made from pork shoulder or pork belly and seasoned with herbs and spices.
Old Cheddar Cheese: You can use a milder cheddar cheese for the recipe, but the sharper cheese flavor will hold up to the baking.
Parmesan Cheese: Adds a nice saltiness to the finished dish while also adding to the golden glow of the egg dish.
Onion: Sauteed onion in an egg dish gives a nice, pungent flavor.
Garlic: Its flavor can adapt to complement the other ingredients without overpowering them.
Red Bell Pepper: Adding a vibrant bit of color and textural crunch to the finished eggs while imparting sweetness to offset the sausage.
Baby Spinach: Bright green and full of vitamins, this leafy green sautés well and adds more nutrition to the breakfast dish.
Olive Oil: Keeps the sausage from sticking while imparting a mild flavor.
Black Pepper: Add some heat to the dish.

Substitutions And Add-Ins For This Crumbled Porketta Sausage Frittata With Baby Spinach
Eggs: Use egg whites or a plant-based egg alternative for a lighter option.
Cream: Sub in any milk or cream for a good frittata. The higher the milk fat, the creamier the end result.
Crumbled Porketta Sausage: Use hot Italian sausage or turkey sausage for a different flavor.
Old Cheddar Cheese: Swap for sharp cheddar or gouda for a similar taste with a twist.
Parmesan Cheese: Use Pecorino Romano. Although it has a different flavor, it’s similar.
Onion: For a milder flavor, substitute shallots or green onions. White onions will also work in this easy frittata.
Garlic: Use garlic powder (1/8 teaspoon per clove) for a quicker option.
Red Bell Pepper: Use other colored bell peppers with equal results.
Baby Spinach: Sub in Swiss Chard, which will wilt equally well, or green beet tops without the stems.
Olive Oil: Substitute with butter or avocado oil for cooking.
Black Pepper: Use white pepper for milder heat or a seasoning blend for extra flavor. Want to add a bit more heat to the finished cheese frittata? Add a dash of red pepper flakes to the mixture.

Expert Tips, Serving, And Storing Suggestions For This Delicious Egg Frittata
Tip $1: Choosing Quality Sausage: For the best flavor, source your porketta sausage from a local Italian meat shop, where you can find fresh, high-quality options. This enhances the taste and allows you to purchase just what you need, saving money and reducing waste.
Tip #2: Proper Vegetable Prep: Ensure you finely dice the onion and mince the garlic to prevent large chunks in your frittata. This will allow for an even distribution of flavors and a smoother texture throughout the dish, enhancing the overall eating experience.
Tip #3: Monitor Cooking Time: When pouring the egg mixture into the pan, watch the cooking time closely. Cook until the edges begin to set, but the center remains runny, before transferring it to the oven. This step is crucial for achieving a perfectly cooked frittata that is fluffy and not overcooked.
This easy frittata is a great way to start your day with minimal effort. Packed with flavor and nutrition, it’s a delicious frittata that everyone will love at the breakfast table. Served hot from the oven, it’s the perfect breakfast for busy mornings or leisurely brunches alike. Enjoy it alongside a side salad or some crusty bread for a complete meal!
Storing your easy breakfast frittata is a breeze, thanks to its simple ingredients. After cooling, cut the frittata into slices and place them in an airtight container. Refrigerate for up to four days for a quick, healthy meal option. Reheat individual portions in the microwave or enjoy them cold for a convenient grab-and-go breakfast throughout the week!
If you’ve made this tasty crumbled porketta sausage frittata with baby spinach for your family, I would love to hear what you liked or didn’t like about it. Please rate and comment below; your feedback helps me improve my content for future readers. As always, happy cooking!

Crumbled Porketta Sausage Frittata With Baby Spinach
Equipment
- Oven Safe Skillet/Frying Pan
- Small Bowl
- Whisk
- mixing bowl
- Colander
- Teaspoon
Ingredients
- 8 Lrg Eggs
- ¼ Cup Heavy Cream 10% or More
- 2 Tbsp Olive Oil
- 2 Porketta Sausage Casing Removed And Crumbled
- 1 Cup Cheddar Cheese Shredded
- ½ Cup Onion Diced
- 2 Garlic Cloves Chopped/Diced
- 2 Cups Fresh Baby Spinach
- ½ Cup Red Bell Pepper Diced
- ½ Tsp Black Pepper
- 1 Cup Grated Parmesan Cheese Fresh
Instructions
- Preheat oven to 375℉
- Remove casings from sausage and crumble in small bowl set aside.2 Porketta Sausage
- Crack eggs into mixing bowl and add cream. Whisk together well.8 Lrg Eggs, ¼ Cup Heavy Cream
- Fold in the shredded cheddar cheese. Set aside.1 Cup Cheddar Cheese
- Peel onion and garlic and dice both small/fine.½ Cup Onion, 2 Garlic
- Deseed red pepper and cut into diced pieces 1/2 cup of pepper. Set aside.½ Cup Red Bell Pepper
- Wash the fresh baby spinach leaves and leave to drain in colander.2 Cups Fresh Baby Spinach
- Add two tablespoons of olive oil to pan and heat on medium until hot.2 Tbsp Olive Oil
- Add in the crumbled sausage and continue to break it apart as it cooks.2 Porketta Sausage
- When partially browned in 2-3 minutes add in the onion, garlic, and red bell pepper. Cook for another 2-3 minutes.½ Cup Onion, 2 Garlic, ½ Cup Red Bell Pepper
- Add in the baby spinach and allow to wilt.2 Cups Fresh Baby Spinach
- Pour in the egg cheese mixture and distribute the ingredients around in the pan.8 Lrg Eggs, ¼ Cup Heavy Cream, 1 Cup Cheddar Cheese
- Leave on heat until the edges of the frittata are starting to set but the center remains runny.
- Sprinkle the black pepper and the parmesan cheese over the surface and bake in preheated oven for remaining 10-12 minutes or until middle has set.½ Tsp Black Pepper, 1 Cup Grated Parmesan Cheese