Breakfast for Dinner, the sequel: Frittata

 Eggs have gotten some bad press. If you believe the articles, they are made out to be small white orbs of death. Now, I am not a registered dietician, nutritionist or health professional of any affiliation but I can tell you that eggs are loaded with quality protein, vitamins, minerals and they taste delicious! I have declared my love for breakfast and its heavenly food options before but this recipe is one that will save your bacon on a busy weeknight. It is simple, delicious and even looks impressive: frittata. It’s even fun to say! In my empty nest household, this serves as a quick week night dinner with a side salad and the left overs warm up nicely for a tasty breakfast. What is better than that? The best thing is you can customize the recipe to use what you have on hand. Add diced red pepper and onions, take out the spinach and add chopped asparagus or broccoli, spice it up a bit with your favorite seasonings. This is a great way to get creative and clean out your fridge.

I hope you enjoy this recipe whether it is for breakfast, lunch or dinner!Debbie

Sausage, Potato and Spinach Frittata – Serves 4-6

Ingredients:

  • 1 TBS oil of choice (I use avocado oil, but any mild oil will work)
  • 2 cups ½ inch dice potatoes (Short on time? Use Simply Potatoes they are in the refrigerated section of the grocery store)
  • 1 lb. Breakfast sausage, pork or turkey both work well – think the kind in the tube 
  • 5 oz. Baby spinach
  • 8 eggs
  • ½ tsp onion powder
  • ¼ tsp salt
  • Salt and pepper to taste
  • Pinch of crushed red pepper flakes (optional)

Directions:

1.  Preheat oven to 375 degrees.

2. Heat oil in cast iron (or other oven proof) skillet over medium high heat.

3. Add potatoes, season with salt and pepper to taste and cook stirring occasionally for 5-6 minutes or until tender and lightly browned. Remove from pan, set aside on paper towels.

4. Add sausage to pan, stirring to break up meat (this is when you would add the crushed red pepper flakes if using) and cook until brown.

5. Return potatoes to skillet, stir into browned sausage.

6. Add spinach to pan (it will look like a lot – trust me), season with salt and pepper to taste, cook until wilted, stir to combine with sausage and potatoes.

7. Beat eggs then add onion powder and salt, mix well.

8. Slowly pour eggs into pan to cover mixture.

9. Cook for 1 minute or until edges start to set. 10.Transfer to preheated oven and bake for 15 – 20 minutes or until golden and set in the middle

11. Remove from oven and let sit for a few minutes. Cut into wedges and serve.

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