This mushroom, spinach, and sausage frittata is a simple, satisfying breakfast or brunch dish that comes together quickly and feeds a small family. The combination of savory sausage, earthy mushrooms, and tender spinach pairs beautifully with melted cheddar or mozzarella. Serve it with crispy hash browns, bacon, a fresh green salad, or crusty bread for a complete morning meal. It reheats well and makes a convenient option for meal prep or weekend leftovers.
Mushroom, Spinach, and Sausage Frittata
Ingredients
- 2–3 sausage links, cooked and diced
- 1 tbsp butter
- ¼ yellow onion, diced
- ½ cup white mushrooms, sliced
- ½ cup fresh spinach, slightly wilted
- 8 eggs, well beaten
- 2 tbsp milk or heavy cream
- Sea salt and freshly cracked black pepper, to taste
- ¾ cup cheddar or mozzarella cheese, shredded, divided
Equipment
- Tart pan or pie pan (or an oven-safe skillet)
- Large skillet for sautéing
- Mixing bowl and whisk
Time & Servings
Prep time: about 15 minutes. Oven time: 30 minutes (20 minutes, then 10 minutes with cheese). Total time: roughly 45 minutes. Serves: 4.
Instructions
- Preheat the oven to 350°F (175°C). Grease a tart pan, pie pan, or an oven-safe skillet with butter or cooking spray.
- Cook the sausage in a large skillet until browned and cooked through. Remove from the heat and dice into bite-sized pieces, or slice if preferred.
- In the same skillet, melt the butter over medium heat. Add the diced onion and sliced mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes.
- Add the fresh spinach and cook, stirring often, for about 1 minute until just wilted. Remove the skillet from the heat and set aside.
- In a mixing bowl, whisk together the eggs and milk or cream until smooth.
- Stir half of the shredded cheese, the diced sausage, the cooked mushroom-onion-spinach mixture, and salt and pepper into the egg mixture.
- Pour the egg mixture into the prepared pan and spread it evenly. Place the pan in the preheated oven and bake for 20 minutes.
- Remove the frittata from the oven, sprinkle the remaining ¼ cup of cheese on top, and return it to the oven for an additional 10 minutes, or until the eggs are set and the cheese is melted and lightly golden.
- Take the frittata out of the oven and allow it to cool for 5 minutes before slicing. Serve warm and enjoy.
Tips and Variations
Use any cooked breakfast meat you like in place of sausage: diced ham, cooked bacon, or crumbled chorizo all work well. For a lighter version, use low-fat milk instead of heavy cream and reduce the cheese slightly. To make this vegetarian, omit the sausage and add extra mushrooms, bell peppers, or roasted vegetables.
If you prefer more texture, brown the mushrooms a little longer to concentrate their flavor before adding the spinach. Fresh herbs such as chives, parsley, or thyme added to the egg mixture brighten the frittata. A pinch of smoked paprika or a few red pepper flakes can add a welcome warmth.
For best results, use an oven-safe skillet so you can cook the vegetables and then transfer the skillet directly to the oven—this reduces dishes and helps build flavor. If using a nonstick tart or pie pan, be sure it is well greased to prevent sticking.
Make-ahead and storage: This frittata keeps well in the refrigerator for up to 3 days. Reheat portions in the microwave or in a low oven until warmed through. You can also slice and freeze individual pieces wrapped tightly; thaw overnight in the refrigerator before reheating.
Serving suggestions: Serve with a simple mixed green salad, roasted potatoes, toast, or fruit for a well-rounded brunch. Leftover slices are great cold or reheated and travel well for packed lunches.
Author: Pam – For the Love of Cooking
