Sausage, Spinach & Ricotta Frittata

Whenever I hear or say frittata, I immediately want to break out into dance, is anyone else with me?

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Whether or not the word invites you to move those hips, the aroma of this easy and delicious dish, will definitely have you running to the kitchen!

It’s light, fluffy and packed with some awesome ingredients, that will surely leave you asking for an extra serving!

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I originally saw this recipe on Racheal Ray Show, and adapted it with one tasty ingredient to make it just a little heartier for my dear husband.

It was a complete success and I am looking forward to the leftovers feeding me some breakfast and lunch over the upcoming days!

One of my favorite meals is brinner (breakfast for dinner) and to be absolutely the corniest person you will encounter today, this brinner was a winner!!

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Sausage, Spinach & Ricotta Frittata

Ingredients

  • 1-2 tbsp olive oil
  • 4-5 Italian sausage links, casings removed
  • 1 medium onion, diced
  • 3 tsp minced garlic
  • 1 tsp dried thyme leaves
  • salt and pepper
  • 6 oz of fresh spinach, chopped
  • 8 eggs
  • 1 1/2 cups ricotta
  • 1/3 cup grated parmesan cheese
  • 1/4 tsp ground nutmeg

Directions

Preheat oven to 375.

In a large ovenproof skillet over medium high heat, add the italian sausage. Break sausage up with a spoon and allow to cook. When mostly browned, add diced onion and sauté for 2-3 minutes. If there isn’t enough cooking fat/oil in the pan from the sausage, this is when you would want to add a little olive oil.

Next add the minced garlic and thyme, allowing the ingredients to merry together and become fragrant. When the onion is translucent, add the spinach and allow to wilt and cook down.

In a large bowl, whisk the eggs, the ricotta and parmesan cheese together.  Season with salt, pepper and ground nutmeg.

When the sausage spinach mixture is cooked, pour the egg mixture over the top and evenly spread out the sausage and spinach with a spoon or fork.

Place into the oven and bake for about 20 minutes until the center is just set. Take out of oven, allow to cool or serve right away.

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Serve it along side a salad, or with some toast.

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You won’t feel guilty eating this, which as you already know is my favorite kind of meal!

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Do you have a favorite brinner recipe?

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