Great taste is what you get when you dig into All I’ve Got Frittata. This crustless quiche suspends savory, spiced sausage, bright tomatoes, and refreshing spinach in hearty, fluffy eggs. It’s basically all you’ve got because this dish is all the tasty stuff you can find in your fridge all together! Mmmm, if all you’ve got is All I’ve Got Frittata, then you’re in a pretty good place to start the day!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 pound fresh breakfast sausage, casings discarded
- 6 large shallots or 1 red onion, thinly sliced into half-moons
- 5 ounces fresh baby spinach
- 1 large handful (about 1 ounce) cherry tomatoes, halved
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Place the olive oil in a medium-sized oven-safe skillet over medium-high heat.
Step 3 –Break the sausage into small pieces directly into the skillet and cook, stirring occasionally, until the sausage is browned and crisp, about 10 minutes.
Step 4 –Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the skillet.
Step 5 –Add the shallots to the skillet and cook, stirring occasionally, until softened, about 8 minutes.
Step 6 –Add the spinach to the shallots and cook, stirring, until wilted, about 1 minute.
Step 7 –Stir the cherry tomatoes and the reserved sausage into the spinach mixture.
Step 8 –Turn off the heat.
Step 9 –Crack the eggs into a bowl.
Step 10 –Add the salt and the pepper to the eggs, whisking well to combine.
Step 11 –Pour the eggs evenly over the sausage mixture in the skillet.
Step 12 –Bake until the eggs are set and the frittata is firm, about 25 minutes.
Step 13 –Cut into wedges and serve.