Sausage Frittata with Spinach and Mushrooms Recipe

This Sausage Frittata with Spinach and Mushrooms is a hearty, protein-packed dish that’s perfect for busy mornings, lazy brunches, or even a quick dinner. With savory sausage, tender mushrooms, and vibrant spinach, all bound together with fluffy eggs and melted cheese, this frittata delivers big comfort with minimal effort. It’s a one-pan wonder that comes together quickly, making it ideal when you want something wholesome and satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

• Quick and Fuss-Free: This frittata takes less than 30 minutes from start to finish, and it all comes together in one skillet—hello, easy cleanup!
• Packed with Flavor: Every bite is rich with the umami of sausage, the earthiness of mushrooms, and the freshness of spinach.
• Versatile and Customizable: Swap the veggies, change the meat, or even go vegetarian. The base is super flexible.
• Perfect Anytime Meal: Whether it’s breakfast, lunch, or dinner, this dish fits the bill. It’s even tasty cold or at room temperature!

Ingredients You’ll Need

Here’s what goes into this flavorful frittata and why each ingredient matters:

• Eggs: The star of the show, giving the frittata its classic structure and fluffy texture.
• Sausage: Use Italian sausage (pork or chicken) for bold, savory flavor. Pre-cooked or raw both work—just make sure it’s fully cooked before adding eggs.
• Spinach: Adds color, nutrients, and a slight bitterness that balances the richness of the sausage and cheese. Fresh is best, but frozen works in a pinch (just squeeze out the water!).
• Mushrooms: Brings an earthy depth. Cremini or button mushrooms are ideal, but feel free to explore other varieties like shiitake.
• Onion: Adds sweetness and aromatics. A small amount goes a long way in building flavor.
• Garlic: Essential for depth and that irresistible savory aroma.
• Cheese: Shredded cheddar, mozzarella, or even feta—all melt beautifully and add a creamy element to the dish.
• Milk or Cream: Just a splash to make the eggs extra fluffy and luxurious.
• Salt and Pepper: Always taste and season carefully. The sausage adds salt too, so don’t overdo it.
• Olive Oil or Butter: For sautéing the vegetables and preventing sticking.

Variations

• Vegetarian Option: Skip the sausage and load up on more veggies like bell peppers, zucchini, or sun-dried tomatoes.
• Dairy-Free: Use a dairy-free milk alternative and omit the cheese—or sub with a dairy-free cheese.
• Spicy Kick: Choose spicy sausage or add a pinch of red pepper flakes to the egg mixture.
• Herb Boost: Add chopped fresh basil, parsley, or thyme for a herbal touch.
• Different Meats: Try cooked bacon, ham, or even leftover shredded chicken.

How to Make Sausage Frittata with Spinach and Mushrooms

Step 1: Prep and Cook the Sausage

Start by cooking the sausage in a large oven-safe skillet over medium heat until browned and fully cooked. Remove it from the skillet and set aside.

Step 2: Sauté the Veggies

In the same skillet, add a bit of oil or butter and cook the onions until softened. Add the mushrooms and let them release their moisture and brown nicely. Toss in the garlic and spinach, stirring until the spinach wilts.

Step 3: Mix the Eggs

In a bowl, whisk the eggs with milk (or cream), salt, and pepper. Stir in your cheese of choice.

Step 4: Combine and Pour

Return the cooked sausage to the skillet with the veggies. Spread everything out evenly. Pour the egg mixture over the top and gently shake the pan to distribute the eggs.

Step 5: Cook and Bake

Let the frittata cook on the stove for a few minutes until the edges start to set. Then transfer the skillet to a preheated 375°F oven and bake for 10–12 minutes, or until the center is set and slightly golden.

Step 6: Rest and Slice

Let the frittata cool for a few minutes before slicing. This helps it firm up and makes serving easier.

Pro Tips for Making the Recipe

• Don’t Overcook the Eggs: Pull the frittata from the oven as soon as the center is set. Overcooked eggs can turn rubbery.
• Use an Oven-Safe Skillet: A cast-iron or non-stick skillet that can go from stovetop to oven is ideal.
• Pre-Cook All Add-ins: Any meat or vegetables should be fully cooked before the eggs go in, so the final texture is just right.
• Let It Cool Slightly Before Serving: This helps the frittata hold its shape and enhances the flavor.

How to Serve

This frittata is incredibly versatile when it comes to serving:

With a Side Salad:

Pair it with a fresh green salad tossed in lemon vinaigrette to lighten things up.

On Toast:

Serve warm slices on thick slices of sourdough or artisan bread for a brunch-worthy presentation.

Brunch Spread:

Add it to your weekend brunch menu alongside fruit, yogurt parfaits, and muffins.

Dinner Option:

Round it out with roasted potatoes or a bowl of soup for a cozy weeknight meal.

Make Ahead and Storage

Storing Leftovers

Let the frittata cool completely, then refrigerate slices in an airtight container for up to 4 days.

Freezing

Yes, you can freeze it! Wrap individual slices tightly in foil or plastic wrap and store in a freezer-safe bag. Freeze for up to 2 months.

Reheating

Reheat in the microwave (covered) or in a low oven (around 300°F) until warmed through. If frozen, thaw overnight in the fridge before reheating.

FAQs

Can I make this frittata without an oven-safe skillet?
Yes! You can start it on the stovetop and transfer everything to a greased baking dish before adding the eggs and finishing it in the oven.

What type of sausage works best?
Italian sausage—either mild or spicy—is fantastic here, but breakfast sausage or even chorizo can bring a unique twist. Just make sure it’s fully cooked before adding the eggs.

How do I know when the frittata is done?
It’s done when the center is just set and no longer jiggly. A toothpick inserted in the center should come out clean.

Can I double the recipe for a crowd?
Absolutely! Just use a larger pan or baking dish and add a few extra minutes to the baking time. Keep an eye on the center for doneness.

Final Thoughts

This Sausage Frittata with Spinach and Mushrooms is the kind of recipe that’s as comforting as it is convenient. It’s a flavor-packed dish you can make in your sleep—and trust me, once you try it, you’ll be looking for excuses to whip it up again. Whether it’s a busy weeknight dinner or a relaxed Sunday brunch, this frittata fits beautifully. Give it a try and make it your own!

Print