I'm a big fan of frittatas because they are so easy to make and you can cook everything in one pan, making clean up so much easier. And they are so easily adapted based on ingredients you have on hand. Switch out the mushrooms with red bell peppers or asparagus. Use kale or Swiss chard in place of spinach.
And if you want to make an even tastier meal, serve it with a salad like this Fennel and Orange Salad.
- 8 eggs, beaten
- 2 -ounce Gruyere, grated
- 1/2 teaspoon black pepper
- Pinch salt
- 1 teaspoon butter
- 1 lb. spicy Italian sausage, ground (if you buy links, remove casing) -- you can also use breakfast sausage
- 8 ounces mushrooms
- 4 cups spinach - or 1 package freshly washed spinach (you can substitute your favorite greens – kale, Swiss chard)
Preheat oven to broil setting.
In medium size bowl, use a whisk to blend the eggs, Gruyere, pepper, and salt together. You want the egg mixture nice and frothy.
Heat 12-inch non-stick, oven safe sauté pan over medium high heat.
Add butter to pan and melt.
Add sausage to the pan and use a wooden spoon to break up sausage. When the sausage is nice and golden brown remove with a slotted spoon, put it in a bowl and set aside.
Add spinach to pan and sauté until wilted, about 5 – 7 minutes.
When the spinach is wilted add the mushrooms and continue to sauté until the mushrooms soften, about 5 minutes.
Add the cooked sausage back to the pan and pour egg mixture over vegetables. Cook for about 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Watch carefully!
Remove from pan and cut into 6 servings.