A hearty and savory sausage frittata packed with spinach, mushrooms, and cheese—perfect for breakfast, brunch, or even a quick dinner.

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Preheat oven to 375°F (190°C).
In a medium bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder. Set aside.
In an oven-safe skillet, heat olive oil over medium heat. Add sausage and cook until browned and fully cooked, breaking it apart as it cooks.
Add mushrooms and cook until softened, about 4–5 minutes.
Stir in spinach and cook for another 1–2 minutes until wilted.
Spread the sausage and veggie mixture evenly in the skillet and pour the egg mixture over it.
Sprinkle shredded cheddar cheese on top.
Transfer skillet to the oven and bake for 12–15 minutes, or until the eggs are set and the top is lightly golden.
Remove from oven and let cool for a few minutes before slicing and serving.

Feel free to substitute sausage with turkey sausage or a plant-based option.
You can use frozen spinach—just be sure to thaw and squeeze out excess moisture.
This dish keeps well in the fridge for up to 3 days and can be reheated easily.