Description
A hearty one-pan frittata made with eggs, breakfast sausage, shallots, spinach, and cherry tomatoes—perfect for breakfast, brunch, or dinner.
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1/2 lb. fresh breakfast sausage, casings discarded
- 6 large shallots, thinly sliced into half-moons (or 1 red onion)
- 5 oz. fresh baby spinach
- 1 large handful cherry tomatoes, halved
- 6 large eggs
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat.
- Add sausage and cook, breaking it up, until browned and cooked through. Remove and set aside.
- Add shallots to the skillet and cook until soft and lightly golden.
- Stir in spinach and cook just until wilted.
- Return sausage to the pan and scatter tomatoes evenly over the mixture.
- Whisk eggs with salt and pepper, then pour into the skillet.
- Cook on the stovetop for 2–3 minutes until edges begin to set.
- Transfer skillet to the oven and bake for 12–15 minutes, until the center is just set.
- Rest briefly, then slice and serve.
Notes
- Use an oven-safe skillet or transfer to a baking dish before baking.
- Avoid overbaking to keep the frittata tender.
- Add herbs or cheese for extra flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes