Sausage And Spinach Frittatas Recipes

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SAUSAGE AND SPINACH FRITTATAS



Sausage and Spinach Frittatas image

Discover a new use for your muffin tin with this Sausage and Spinach Frittata recipe! Fresh spinach and KRAFT Shredded Hot Habanero Cheese perfectly compliment sausage and eggs in these sausage and spinach frittatas that are tiny but mighty.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 12 servings

Number Of Ingredients 5

6-1/2 oz. (1/2 of 13-oz pkg.) OSCAR MAYER Natural Uncured Roasted Peppers & Onions Sausage
1 cup chopped fresh spinach
1 cup KRAFT Shredded Hot Habanero Cheese, divided
5 eggs
1 cup milk

Steps:

  • Heat oven to 325ºF.
  • Cut sausage lengthwise into quarters, then crosswise into thin slices. Place in 12 muffin pan cups sprayed with cooking spray; top with spinach and 1/2 cup cheese.
  • Whisk eggs and milk until blended; spoon into muffin cups.
  • Bake 30 min. or until tops are puffed and centers are set. Top with remaining cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g

FRITTATA WITH SPINACH, OLIVES AND CHICKEN SAUSAGE



Frittata with Spinach, Olives and Chicken Sausage image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

6 large eggs
1/4 cup whole milk
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 fully precooked chicken sausages, sliced into thin rounds (or removed from casing)
1/2 small red onion, thinly sliced
1 teaspoon kosher salt
2 garlic cloves, thinly sliced
3 cups baby spinach
1/3 cup pitted, roughly chopped Kalamata olives (or Turkish gemlik olives)
1/3 crumbled feta cheese (preferably French), plus more for garnish
Flaky sea salt and freshly cracked black pepper
Chopped fresh parsley, for garnish
Olive oil, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk the eggs and milk until frothy.
  • In a large ovenproof skillet, heat 2 teaspoons of the olive oil over medium-high heat. Add the chicken sausage coins and brown them on all sides, 4 to 6 minutes, turning often. Transfer the sausage to a plate until ready to use.
  • Add 1 tablespoon of the olive oil to the skillet and heat it over medium-high heat until shimmering. Add the onion and 1/2 teaspoon of the salt. Cook, stirring often, until the onion is soft but not browned. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Add 1 tablespoon room temperature water to the pan to stop the garlic browning, and the remaining tablespoon of olive oil, then stir in the spinach and the remaining 1/2 teaspoon of the salt. Cook, stirring often, until the spinach is wilted and the water in the pan evaporates, about 2 minutes. Spread this frittata filling evenly in the skillet and layer with the chicken sausage.
  • Pour the egg-milk mixture over the frittata filling and use a silicone spatula to scrape the sides of the pan and gently pull eggs from the edges toward the middle so that soft curds form and the frittata begins to firm up.
  • Give the pan a couple of good shakes to release the frittata from the pan bottom (the top of the frittata will still be raw). Sprinkle the olives and feta over the eggs. Transfer the skillet to the oven and cook until the fritatta is mostly dry (the feta will release some liquid--this is fine--but just be sure the egg is completely cooked) and lightly browned on top, 5 to 7 minutes.
  • Let rest 5 minutes, then slide the frittata onto a large plate and sprinkle with flaky sea salt and pepper to taste. Top with more feta, parsley and olive oil. Slice into wedges and serve warm or at room temperature.

POTATO SAUSAGE FRITTATA



Potato Sausage Frittata image

With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo­-the sky's the limit!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound bulk pork sausage
6 bacon strips, diced
1-1/2 cups finely chopped red potatoes
1 medium onion, finely chopped
8 large eggs
2 teaspoons dried parsley flakes
3/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture. , Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.

Nutrition Facts : Calories 518 calories, Fat 39g fat (13g saturated fat), Cholesterol 430mg cholesterol, Sodium 1213mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

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