Sausage & Summer Veggie Frittata
A frittata, aka a fancy egg bake, is the easiest way to use up an abundance of farm fresh eggs and summer vegetables.
Ingredients
- 1 lb Italian Sausage
- 1 tablespoon butter
- 2 peppers red, yellow, orange or green
- 1 small onion
- 10 eggs
- 1/3 cup heavy cream
- Salt and pepper
- 1 tablespoon fresh thyme
- 1 cup freshly shredded cheese cheese, pepper jack, gruyere
- 1/2 cup crumbled feta cheese
- 2 cups spinach chopped
- 2 cups spinach chopped
- 1 cup chopped cherry tomatoes
- Olive oil
- Salt and pepper
Instructions
- Preheat oven to 375
- In cast iron skillet (12 inch), cook sausage until no longer pink. Drain grease.
- Add chopped peppers and onions to sausage and cook until soft, 5-7 minutes. Then add spinach and give a stir.
- In a medium bowl whisk together eggs, cream, salt, pepper and thyme. Then add in shredded cheese. Stir to combine.
- Adjust heat for cast-iron to low-medium.
- Pour egg mixture into the skillet. Quickly distribute sausage and eggs evenly.
- Cook on stovetop, 3 -5 minutes. If sides get done, tip cast iron until uncooked eggs can run underneath cooked eggs.
- Transfer to the oven and bake for 10 minutes.
- Remove and sprinkle on feta cheese. Place under broiler for 3 minutes until just starting to brown and eggs are all cooked.
- In another small bowl, toss together spinach, tomatoes, olive oil, salt and pepper.
- Top frittata with salad and enjoy immediately.