Hearty Italian Frittata
I love a heart Italian frittata for breakfast, lunch or dinner. This is a great recipe to use up leftover veggies and/or meats. Sometimes I make one bacon and spinach or I even add in scallions. In the summer time I love to sauté up zucchini and add in parmesan cheese! Use your creativity to create you favorite Frittata! Theses follow the paleo diet, gluten free diet and anyone who loves a great frittata! Enjoy...
Ingredients
- 6 large eggs, or 2 large eggs and 6 egg whites
- 2 tablespoons water
- 3 chicken sausages (you can use turkey, or hot or sweet), casings removed
- 1/2 onion, minced
- 1/2 red bell pepper, minced
- 1 bag of baby spinach
- 1/2 teaspoon red pepper flakes (optional)
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- Cooking spray
Directions
Preheat the broiler.
Heat the olive oil in a large, oven-safe sauté pan.
Add the spinach and let wilt, about 5 to 7 minutes. Take out and put in a medium bowl and sprinkle with red pepper flakes if you decide to use them.
Add the sausage, crumble it to small pieces with a wooden spoon, and cook for about 7 to 8 minutes.
Next add the onion and pepper, and sauté for about 2 to 3 minutes; then add the garlic and sauté for another minute. Add the oregano and parsley. Add the mixture to the spinach bowl and combine together.
Wipe down the pan with a paper towel to remove all of the grease. In another bowl whisk the eggs with the water until light and fluffy. Add the eggs to the sausage and spinach mixture and combine well.
Heat your sauté pan to medium-low heat and coat all sides generously with cooking spray. Add the egg mixture to the pan and let cook for about 7 to 8 minutes. With a rubber spatula, rub along the sides and touch the bottom. Let it cook until the bottom is starting to brown. Then put the pan under the broiler. Do not close the oven door; keep an eye on the frittata.
Using an oven mitt, take the frittata out of the oven and let it sit for a couple of minutes. Sprinkle with fresh basil. Slice to enjoy.
NOTE: To prepare as egg cups, preheat the oven to 350°F and coat each tin with cooking spray. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. They will last in the refrigerator for 4 days, or you can freeze them and enjoy them as you desire.
Tip: This also makes a great brunch item for your guests.