Sausage, spinach and feta frittata
Try this delicious Sausage, Spinach, and Feta Frittata recipe! Made with savory Vienna sausage, fresh spinach, creamy feta cheese, and a perfect blend of eggs, heavy whipping cream, and almond milk. This frittata is a protein-packed, nutritious, and flavorful dish perfect for breakfast, brunch, or any meal. Easy to make and delightful to eat!
- 27 Apr 2024
- Cook time 50 min
- Prep time 10 min
- 12 Servings
- 6 Ingredients
The Sausage, Spinach, and Feta Frittata is a delicious, protein-packed dish that's perfect for any meal of the day. Combining the rich flavors of Vienna sausage, fresh spinach, and creamy feta cheese, this frittata is both satisfying and nutritious. Whether you're serving it for breakfast, brunch, or dinner, it's sure to be a hit with everyone at the table.
Ingredients:
Instructions:
Preheat the oven to 350°F (175°C).
- In a large oven-safe skillet, cook the sliced Vienna sausage over medium heat until they are lightly browned. This should take about 5-7 minutes.
- Add the spinach to the skillet and cook it with the sausage until it wilts down, which should take about 2-3 minutes. Stir occasionally to make sure the spinach cooks evenly.
- Once done, remove the skillet from heat and set it aside.
- In a large mixing bowl, crack all 12 eggs and beat them until the yolks and whites are well combined.
- Add in the heavy whipping cream and almond milk to the eggs. Whisk until fully incorporated.
- Pour the egg mixture over the sausage and spinach in the skillet.
- Gently stir to make sure the sausage and spinach are evenly distributed throughout the egg mixture.
- Sprinkle the crumbled feta cheese evenly over the top.
- Transfer the skillet to the preheated oven.
- Bake for approximately 25-30 minutes, or until the frittata is set and the edges are golden brown. You can test doneness by inserting a knife or toothpick into the center; if it comes out clean, the frittata is ready.
6. Serve:
- Once cooked, remove the skillet from the oven and allow the frittata to cool for a few minutes before slicing.
- Serve warm and enjoy!
Tips:
- Pre-cook the spinach by sautéing it in a pan until wilted to remove excess moisture before adding to the frittata.
- Use room temperature eggs for better incorporation and a more evenly cooked frittata.
- Cook the frittata on medium-low heat to prevent it from becoming too brown on the outside while staying undercooked in the middle.
- For a fluffier frittata, give the egg mixture a good whisk to incorporate some air.
- Feel free to experiment by adding other vegetables such as bell peppers, onions, or mushrooms for extra flavor and texture.
This Sausage, Spinach, and Feta Frittata is a versatile and easy-to-make dish that combines the savory flavors of Vienna sausage, nutrient-rich spinach, and tangy feta cheese. It's perfect for any meal and can be customized with your favorite ingredients. Give it a try for a hearty, delicious, and protein-packed dish that everyone will love!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 2.43g | 1% |
| Fiber 0.38g | 1% |
| Sugar 0.49g | 0% |
| Fat | |
| Fat 16g | 19% |
| Saturated 7g | 23% |
| Cholesterol 250mg | - |
| Vitamins | |
| Vitamin A 220ug | 24% |
| Choline 190mg | 34% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 0.66mg | 4% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 63ug | 17% |
| Vitamin B12 0.97ug | 40% |
| Vitamin C 7mg | 8% |
| Vitamin E 1.49mg | 10% |
| Vitamin K 120ug | 96% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 1.42mg | 13% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 220mg | 6% |
| Selenium, Se 22ug | 39% |
| Sodium, Na 430mg | 29% |
| Zinc, Zn 1.42mg | 13% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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