What You’ll Need:
Frittata Base:
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8 large pasture raised eggs
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¼ cup milk
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Salt & freshly cracked black pepper
Fillings:
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1 lb breakfast sausage
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1 tbsp olive oil (if needed)
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1 small yellow onion, diced
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1 orange bell pepper, diced
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8 oz mushrooms, sliced
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2 cups fresh spinach
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1 cup shredded Dubliner cheese
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2 tbsp fresh chives, chopped (plus more for garnish)
Let’s Cook:
1. Preheat & Prep:
Preheat oven to 375°F. Lightly grease a 10–12 inch oven-safe skillet (cast iron works best).
2. Cook the Sausage:
Heat skillet over medium heat. Add breakfast sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 6–8 minutes.
Remove excess grease if needed, leaving a little for flavor.
3. Sauté the Vegetables:
Add diced onion, bell pepper, and mushrooms to the skillet with the sausage. Cook 5–6 minutes until softened and lightly golden.
Stir in spinach and cook just until wilted, about 1–2 minutes.
4. Whisk the Eggs:
In a bowl, whisk together eggs, milk, salt, and black pepper until fully combined.
Stir in shredded Dubliner cheese and chopped chives.
5. Assemble & Bake:
Reduce heat to low. Pour egg mixture evenly over the sausage and vegetables in the skillet. Gently stir once to distribute fillings evenly.
Cook on the stovetop for 2–3 minutes, just until edges begin to set.
Transfer skillet to the oven and bake for 18–22 minutes, or until the center is set and no longer jiggly.
6. Rest & Serve:
Let frittata rest for 5–10 minutes before slicing.
Garnish with extra chives and freshly cracked black pepper. Serve warm.
