Wednesday, February 19, 2014


I bought ingredients to make some kind of Italian inspired pasta and was very excited about it!  Then, my other half reminded me about the dozen eggs sitting in the fridge that were about to expire.  He also declared his love for frittatas, so this dinner was born.  Mild Italian sausage, mushrooms, tomatoes, spinach, aged Italian cheeses and of course, eggs.  Easy, filling, delicious and perfect to pack for lunch the next day.  Fresh tomatoes would be delicious, but there were only 6 grape tomatoes leftover from salad night.  I used those in addition to the can of tomatoes.  I may double the tomatoes next time I make this.  I had 3 packages of mushrooms and the jumbo bag of spinach, so this frittata is huge.  It fit in a 9x13 dish and would be perfect for a crowd.  If you're not planning to feed an army, just halve the recipe to fit in a pie dish!

This recipe is so versatile: use spicy sausage for an extra kick, a variety of mushrooms, sub Egg Beaters for the eggs, add Italian seasoning or use a different blend of cheeses.  Frittatas are fab because you can suit them to your taste!  My first frittata was very breakfasty: potatoes, cheddar, onions, peppers and Jimmy Dean sausage.  This one has a dinner/Italian flavor.

You guys, it is AGED TO PERFECTION.


1 lb mild Italian sausage
3 containers sliced mushrooms, 8 ounces each
1 can petite diced tomatoes, 14.5 ounces, drained of ALL liquid
1 clove chopped garlic
1 bag spinach, 9 ounces
9 eggs
1 container shredded Italian cheese blend, 6 ounces
salt and fresh ground pepper to taste*

Preheat oven to 350.  Brown and crumble sausage in nonstick skillet over medium high heat.  Remove to large baking dish, 9x13.  In same skillet, saute mushrooms with salt and pepper until cooked down and all liquid has evaporated, about 10-15 minutes.  Add garlic and stir for 30 seconds.  Add drained tomatoes and cook until most liquid has evaporated.  Add in spinach by the handful, stirring to wilt.  When liquid has significantly reduced, add sausage back to skillet.  Stir to combine ingredients.  Spray baking dish with nonstick spray.  Add meat mixture in an even layer to dish.  In a large bowl beat eggs with salt and pepper, then carefully pour over meat mixture in dish.  Sprinkle cheese evenly on top, then bake uncovered for about 30 minutes, or until eggs have set.  Slice and serve immediately.

Note:  Depending on the sausage and cheese you use, you will need to adjust your salt accordingly.  Eggs need lots of salt for flavor, but be familiar with the saltiness of your cheese. 

1 comment:

  1. Jeremy and I were inspired and made our own version of the frittata! Thanks for the idea. :)