Sausage and Spinach Frittata


By Dane Feldman

Photo by Dane Feldman.

One of the easiest ways to cook eggs for a large group is to make a frittata. Now, brunch is typically a bit more popular in the warmer months than it is in the colder months, so constantly having the oven on doesn’t always seem like the best plan of action. Truth be told, you do not absolutely have to bake the eggs in the oven to make a good frittata. You can cook it on the stovetop without warming up the whole house.

What you’ll need:
6 eggs
1 1/4 cup egg whites
1 1/2 cups fresh spinach
2 cippolini onions, chopped
3 links chicken breakfast sausage, chopped
2 tbsp pecorino romano
1/4 tsp garlic, chopped
Olive oil

In a large saute pan, caramelize the onions in the garlic and some olive oil.

Remove the onions from the pan and add the chicken sausage. Add more olive oil if needed and saute until chicken is cooked through.

Once the sausage is brown, add the spinach and stir in the caramelized onions. Turn the heat down and let the spinach wilt.

While the vegetables and sausage are cooking, beat the egg whites and eggs together in a large bowl.

Spread the sausage, onions, and spinach out evenly in the pan. Pour the eggs over them and turn the heat up to medium. Sprinkle in one tablespoon of cheese and let cook until the eggs are settled.

Finishing the frittata in the oven is optional, so if you opt not to then just be sure that the eggs are completely settled before removing from heat and serving.