If you’re looking for a great frittata recipe, look no further! This delicious Sweet Sausage and Frittata recipe is courtesy of the fine folks who put together The Old Farmer’s Almanac Everyday Recipes cookbook.
I was lucky enough to get my hands on a copy of this cookbook, and let me tell you…the recipes all look amazing! One day when I was home mid-week (a pleasant rarity!), I decided to try my hand at their Sweet Sausage and Spinach Frittata recipe. Here is the recipe, along with a photo of the finished product.
You will need:
- 1/2 pound ground sweet sausage
- 1/2 cup chopped onion
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 8 slices sweet bread, cubed, crusts removed (I used King’s Hawaiian — we LOVE their breads and recipes)
- 2 cups Gruyère cheese, shredded (My advice: Buy it pre-shredded. Gruyère is a soft cheese and very hard to shred, as I found. Maybe shred it frozen?)
- 6 large eggs
- 3/4 cup milk
- 3/4 cup heavy cream
- 1 cup sour cream
- 1 tablespoon fresh oregano, finely chopped
- 1 teaspoon ground mustard
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- salt and pepper, to taste
What you need to do:
1. In a large skillet, cook the sausage and onion until browned and cooked through, about 10-12 minutes. Drain on paper towels.
2. In a large bowl, combine the sausage mixture and spinach. Stir to blend, and set aside.
3. Lightly spray a 10-inch quiche pan with nonstick cooking spray (I used a 9×13-inch casserole pan, worked just fine). Spread the bread cubes evenly over the bottom of the pan. Spread the sausage mixture and cheese evenly over the bread.
4. In a large bowl, whisk together the eggs, milk, heavy cream, and sour cream. Add the oregano, mustard, green and red peppers, and salt and pepper.
5. Slowly pour the egg mixture over the sausage and bread in the quiche pan. Cover and refrigerate for at least 4 hours, or overnight.
6. Preheat the oven to 350 degrees F. Remove the quiche pan from the refrigerator, uncover, and bake until set and the top is a light golden brown, about 50-60 minutes.
7. Remove the frittata from the oven and allow to set for 10 minutes before serving. Makes 6-8 servings (although those are BIG servings — I think we got more like 10 servings out of this frittata recipe).
Hope you enjoy it as much as my family did! I should mention that my husband and sons have yet to meet a sausage they didn’t like. I, on the other hand, am not really a lover of sausage. If I were to make this yummy frittata recipe again, I think I would reduce the fat (substitute half and half for the heavy cream, for example) and replace the sausage with mushrooms. But that’s me. 🙂
What would you do with a frittata recipe like this? Email me and let me know! I’d love to hear from you!
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