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Delicious sausage and spinach frittata with fresh herbs and vegetables.

Crumbled Porketta Sausage Frittata With Baby Spinach

Amber Bondar
This egg frittata recipe with sausage and spinach is a simple one-pan meal made with eggs, cream, and fresh vegetables, then finished in the oven until fully set.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American, Canadian
Servings 6
Calories 219 kcal

Equipment

  • Oven Safe Skillet/Frying Pan
  • Small Bowl
  • Whisk
  • mixing bowl
  • measuring cup
  • Colander
  • Teaspoon

Ingredients
  

  • 8 Lrg Eggs
  • ¼ Cup Heavy Cream 10% or More
  • 2 Porketta Sausage Casing Removed And Crumbled
  • ½ 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
  • 4 Tbsps Parmesan Cheese Powder

Instructions
 

  • Preheat oven to 375℉
  • Deseed red pepper and cut into diced pieces 1/2 cup of pepper. Set aside.
    ½ Cup Red Bell Pepper
  • Peel onion and garlic and dice both small/fine.
    ½ Cup Onion, 2 Garlic
  • Wash the fresh baby spinach leaves and leave to drain in colander then pat dry.
    2 Cups Fresh Baby Spinach
  • 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.
    ½ Cup Cheddar Cheese
  • Remove casings from sausage and crumble into oven safe skillet/frying pan.
    2 Porketta Sausage
  • Brown the sausage meat and break apart to small pieces in skillet oven medium-high heat. Approximately 3-4 minutes.
    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, ½ 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, 4 Tbsps Parmesan Cheese

Notes

If you’ve made this recipe before, you may notice the cheese amounts are slightly lower. The adjustment keeps the cost down while still maintaining a balanced texture and flavor.

Nutrition

Calories: 219kcalCarbohydrates: 4gProtein: 10gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 50mgSodium: 561mgPotassium: 219mgFiber: 1gSugar: 2gVitamin A: 1625IUVitamin C: 20mgCalcium: 134mgIron: 1mg
Keyword breakfast, breakfast casserole, brunch, eggs, Frittata
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