Monday, November 18, 2013


I really enjoy quiche, but I do not like pastry crust.  I eat it like a child, managing to only get bites of filling, then throw away the crust.  Imagine my surprise when I found out a frittata is simply a crustless quiche.  Am I the last person to be aware of this fact?

Frittatas are wonderful because they are so versatile.  You can go all veggie, meaty, dairy free, light or heavy.  I chose to use breakfast sausage, onions, green peppers, mushrooms, spinach, potatoes and a layer of cheese on top.  But really, go wild and use whatever you want!


7 eggs
1-2 containers sliced mushrooms
1 cup chopped onion
1 cup chopped green pepper
1 bag fresh baby spinach
1 roll Jimmy Dean breakfast sausage, original flavor
1-2 cups cooked diced potatoes (I sauteed frozen diced hash browns to save myself from cooking/chopping potatoes)
1 cup shredded cheddar
Salt and pepper to taste

Preheat oven to 350.  Saute onions, peppers and mushrooms in a large nonstick skillet until soft, about 8-10 minutes.  Remove from pan and set aside.  Brown and crumble sausage in same skillet, then add the cooked veggies back in.  Add spinach handfuls at a time, stirring to help it wilt.  Stir in the potatoes.  At this point you can taste the mixture and add salt/pepper accordingly.  Spray a glass dish (I used a pie dish) with Pam, then pour the meat mixture in the dish.  Beat eggs in separate bowl, then add salt and pepper.  Carefully pour eggs on top of meat mixture.  Sprinkle cheddar cheese on top.  Bake, uncovered for about 30 minutes, or until eggs have set.

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