Seasonal Breakfast Frittata

Seasonal Breakfast Frittata
Staff Writer
Fritta
Jim Bathie

Fritta

This easy-to-prepare dish has been a longtime breakfast favorite in our household. Since the ingredients can be changed accordingly to the season, it's always a snap to make with whatever is ripe in your garden. "This is my go-to recipe for whenever we have houseguests. It's beautiful when it comes out of the oven, with its puffed-up golden brown top, and it provides everyone with a satisfying start to their day," says Tracey Ryder, cofounder of Edible Communities, a network of more than 65 regional food magazines across the United Staes and Canada devoted to the local foods movement. 

10
Servings
202
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Pounds bulk mild Italian pork sausage or chorizo
  • 6 large eggs
  • 1 Cup heavy cream
  • Salt, freshly ground black pepper, and red pepper flakes
  • 2 large handfuls baby spinach, Swiss chard, or arugula, washed and spun dry
  • 8 Ounces feta cheese, crumbled
  • 1 large ripe tomato, coarsely chopped (optional)

Directions

Preheat the oven to 375 degrees.

Cook the sausage in a 10-inch cast iron skillet over medium heat, stirring often, until it crumbles and is no longer pink. Remove the sausage and drain on paper towels. Drain all the fat from the skillet, but do not wipe the skillet clean because you want some of the sausage flavor left behind.

Place the eggs, cream, and salt and black and red pepper to taste in a large bowl; whisk until the mixture is foamy. Add the sausage, spinach, feta, and, if desired, tomato and stir until all the ingredients are fully incorporated and coated with the egg mixture.

Pour the egg mixture into the skillet and cook over medium heat until it begins to set and hold together around the outside edge. Place the skillet in the oven and bake until the top of the frittata has puffed up and is golden brown, 25-35 minutes.

Slice the frittata into 8 wedges. Serve immediately.

Nutritional Facts

Total Fat
16g
23%
Sugar
2g
2%
Saturated Fat
8g
33%
Cholesterol
60mg
20%
Carbohydrate, by difference
2g
2%
Protein
11g
24%
Vitamin A, RAE
64µg
9%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
140mg
14%
Choline, total
34mg
8%
Fluoride, F
1µg
0%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
159mg
23%
Selenium, Se
11µg
20%
Sodium, Na
518mg
35%
Vitamin D (D2 + D3)
1µg
7%
Water
45g
2%
Zinc, Zn
2mg
25%

Breakfast Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Breakfast Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.