Breakfast Fritatta
Ingredients
- 1 lb. breakfast sausage
- ½ sweet onion diced
- 1 cup spinach
- 12 large eggs
- 2 Tbsp. heavy cream
- Salt and pepper to taste
- 1 Tbsp. oil
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°. Place a skillet on the stovetop and brown the breakfast sausage on medium-high heat – breaking it up as it cooks.
- About halfway through cooking the sausage, add the onion to soften. Just before the sausage and onion are done, mix in the spinach until it wilts.
- Crack eggs in a bowl and add the heavy cream. Add salt and pepper to taste, and mix until well blended.
- Add oil to a 10-inch cast iron skillet and preheat on the stovetop for several minutes on medium heat. To prevent sticking, spread the oil around the inside of your skillet and coat the sides.
- Add the egg mixture into the preheated skillet and then evenly distribute your sausage mixture into the eggs. Cook on medium heat until you see bubbles form in the middle and around the sides.
- Remove from stovetop and place on the middle oven rack. Bake until eggs are set and frittata is browned on the sides – approximately 20 minutes.
- Top with shredded mozzarella and bake for another five minutes until cheese is melted. Serve warm.
Notes
“I use Lodge Cast Iron exclusively in my house, but any cast iron will work. A wide range of substitutions can be made for the filling, just use the same egg ratio. This recipe works best using a separate skillet to brown the sausage mixture and one to cook the frittata to prevent the eggs from sticking to the bottom.”