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Sausage and Spinach Frittata

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This Sausage and Spinach Frittata is a simple one-skillet meal and perfect for brunch. Layered with sausage, spinach, peppers, eggs, and cheese – it’s everything you need in one pan!

Try a Creamy Veggie Frittata or this Sausage Hash Brown Breakfast Casserole next!

A cast iron skillet of the sausage and spinach frittata with plates and forks next to it.

Sausage Frittata

One skillet meals are definitely one of my favorite things, not only because of simplicity, but I love the combo of flavors and textures in ONE PAN. Breakfast skillets are so easy to adapt too, using a variety of proteins and veggies. Even the pickiest of eaters will surely love them as we do.

While I called this a BREAKFAST frittata, you could prepare it for ANY meal. We often enjoy this for dinner after a hectic day, and if we have leftovers, they go in Mike’s lunchbox.

There are so many words to describe this frittata.

  • hearty
  • comforting
  • balanced
  • colorful
  • nutritious
  • And last, but not least…EASY. Only ONE pan, ya’ll!
Side view of a large slice of frittata with berries.

Ingredient Notes

  • Sausage – I used a spicy turkey sausage for this frittata, but I also use mild or sweet, or even a pork sausage.
  • Veggies – Spinach, onion, bell pepper, jalapeño pepper, garlic, and potatoes.
  • Eggs – 10 large eggs, whisked.
  • Milk – You can use any kind of milk or cream or half and half.
  • Cheese – One cup of Mexican cheese.
  • Seasonings – Ground mustard, kosher salt and freshly ground black pepper, to taste.
A tray of the ingredients for the sausage and spinach frittata.

How to make Sausage and Spinach Frittata

Step 1
Prep peppers and onions. Chop/dice the peppers and onions. Mince the garlic.

Step 2
Microwave potatoes. Microwave the yellow potatoes until fork tender. Then dice.

Step 3
Combine eggs and milk. In a mixing bowl, combine the eggs and milk, and whisk.

Step 4
Cook sausage. Heat a cast iron skillet to medium-high heat. Add the sausage and cooked until done, breaking it apart as you go.

Step 5
Add peppers, onions, garlic, potatoes. Then add the peppers, onions, cooked potatoes, and garlic. Stir well and cook for a few minutes. Add the seasonings.

Step 6
Add spinach. Add the spinach and stir about a minute, mixing well.

Step 7
Top with eggs, milk, and cheese. Add the eggs, milk, and then the cheese – and remove from heat.

Step 8
Bake. Bake the frittata for about 20 minutes, or until set in the center, in a preheated 375 degree oven.

Shortcuts to prep ahead:

  1. Cut up all your veggies (onion, peppers, and garlic) the night before and store in a baggie in the refrigerator.
  2. Microwave your potatoes in advance. After you add them to the skillet, they will warm up quickly.
  3. Set your skillet and all cooking utensils on countertop ahead of time, so you can begin cooking immediately.
Two plates of slices of sausage frittata with blackberries.

Years ago, I started my cast iron skillet collection. My mother-in-law gave me a few, and Mike and I have picked up a few more along the way at various antique stores or flea markets.

Cast iron skillets are my go-to pan for Skillet Pesto Tomato Pizza, Skillet Peach Cobbler, Cornbread Tamale Pie, and so many other things, including this frittata. I used a deep 10 1/2 inch skillet for this recipe.

Caring for your cast iron skillet:

I recommend buying a pre-seasoned skillet, which are widely available in many stores. Link below.

  1. Wash your pan with a little bit of soap and a sponge. DO NOT soak it in water for any amount of time.
  2. Dry it VERY WELL with paper towel. I find that using a hand towel isn’t wise, because it’s hard to get the pan completely clean.
  3. Set the pans on your countertop for several hours to make sure they are completely dry. You can also heat them up for a couple of minutes to get rid of excess moisture.
  4. Apply a thin layer of neutral cooking oil to the insides of the pan, and rub it all over.
  5. To store them in a stack, layer with paper towels.
  6. Again. NEVER soak your cast iron or run through the dishwasher! This can cause damage to the surface that can’t be repaired.
  7. If needed, you can re-season the skillet. Apply a layer of neutral oil, place it upside down in the oven (at 375 degrees), with a tray underneath to catch drips, and bake for one hour.
Closeup on a sausage frittata with spinach and other veggies.

Kitchen Tools used for this recipe: (Affiliate Links)

xoxo ~Sue

Closeup on a skillet of the sausage and spinach frittata.

Sausage and Spinach Frittata

This Sausage and Spinach Frittata is a simple one-skillet meal and perfect for brunch. Layered with sausage, spinach, peppers, eggs, and cheese – it's everything you need in one pan!
4.86 from 7 votes
Print Pin Rate
Course: Breakfast, Main Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 385kcal
Author: Sue Ringsdorf

Ingredients

  • 1 pound turkey sausage – or use pork sausage
  • 1/2 medium onion – diced
  • 1/2 medium bell pepper (or used mini peppers as pictured) – diced
  • 1 large jalapeno – diced with seeds (optional)
  • 3 small yellow potatoes – microwaved and diced
  • 3 cloves garlic – minced
  • 10 large eggs
  • 1/4 cup milk – or half and half
  • 1 cup Mexican cheese (shredded) – or more
  • 2 teaspoons ground mustard
  • kosher salt and freshly ground black pepper – to taste

Instructions

  • Preheat oven to 375 degrees.
  • Place the potatoes in the microwave and cook until just fork tender. Let cool, and then chop into bite-sized pieces.
  • Heat a cast iron skillet on to medium high heat. Add sausage and cook until done, breaking it apart as you go.
  • Then add the diced onion and peppers, garlic, chopped potatoes, and seasonings. Cook until the veggies are slightly softened, about 4 minutes.
  • Add spinach and stir for about a minute.
  • Meanwhile, combine eggs and milk in separate bowl and whisk. Pour mixture into the cast iron skillet and top with cheese.
  • Place cast iron skillet in preheated oven and cook until eggs are set, approximately 20 minutes.
  • Serve with extra freshly ground black pepper.

Notes

Shortcuts to prep ahead:

  1. Cut up all your veggies (onion, peppers, and garlic) the night before and store in a baggie in the refrigerator.
  2. Microwave your potatoes in advance. After you add them to the skillet, they will warm up quickly.
  3. Set your skillet and all cooking utensils on countertop ahead of time, so you can begin cooking immediately.

Nutrition

Calories: 385kcal | Carbohydrates: 19g | Protein: 32g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 385mg | Sodium: 690mg | Potassium: 753mg | Fiber: 2g | Sugar: 3g | Vitamin A: 987IU | Vitamin C: 35mg | Calcium: 214mg | Iron: 3mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

10 Comments

  1. This looks SO delicious! I don’t have an iron skillet or an oven proof skillet, what size baking pan would this take and how long in the oven?

    1. Suebee Homemaker says:

      You could use a 9×9 inch pan to make this, I think. Good luck!

  2. I love eating this at any meal!

    1. Suebee Homemaker says:

      Breakfast for dinner is my jam! 🙂

  3. This dish was delicious!! We had it for dinner. It did take about 30 min in the oven, at 20 it was too runny for me. The next time I might add some fresh thyme. Thanks so much!

    1. Suebee Homemaker says:

      I’m so glad you enjoyed it, Jane! Thanks for your feedback!

  4. Super yummy and easy, plus you can use whatever you have in the house.

    1. Suebee Homemaker says:

      Yes ma’am!! Anything goes! 🙂

  5. One pan meals are literally the best dishes ever! I’ve have yet to make a breakfast one pan meal, so this frittata is a great way to start! It’s loaded with all the breakfast essentials! 🙂

    1. Suebee Homemaker says:

      Thanks Bethany!! Please let me know if you try it!! 🙂

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