Sausage, Spinach and Goat Cheese Frittata

Lee brought home the most beautiful farm-fresh eggs the other weekend from a buddy’s ranch, and I can’t even begin to tell you my excitement. They are a rainbow of soft, pastel colors from robin’s egg blue to blush pink to pale green. As wonderful as they are look at at, they are even better to eat. Why do farm-fresh eggs taste so much better than the store bought ones? Those chickens must live the happiest of lives. 

Well, I was frying up eggs every morning for breakfast and thought, why not use these beautiful babies for dinner? So I decided to make a frittata in the cast-iron with some sausage, spinach, goat cheese and parmesan. And lots of flavor, of course! These eggs proved wonderfully in this dish. I served this for dinner, alongside a fresh arugula salad tossed with some olive oil, lemon, salt and pepper. Then we sliced up leftovers for lunch throughout the week, it lasted great in the fridge for a few days. It would also make a wonderful breakfast or brunch dish.

This frittata will taste great will store-bought eggs, but if happen to have some farm-fresh cage-free eggs, do yourself a favor and make this dish ASAP.


8 eggs
1 pound pork sausage (I used reduced fat)
3-4 ounces goat cheese, crumbled
1/4 cup finely grated parmesan
5 ounces spinach leaves
1/4 white onion, diced
1/4 cup whole milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes (use less or omit for lower spice level)
1/4 teaspoon paprika
Olive oil


  1. Preheat oven to 350°F.
  2. In a cast iron or other oven-proof skillet, brown sausage over medium-high heat for 8-10 minutes until no longer pink. Remove meat from pan and set aside. Drain pan if needed, leaving about 2 tablespoons fat.
  3. If needed, add olive oil to the skillet to make 2 tablespoons. Sauté onion until soft, about 5 minutes. Add spinach and sauté for another 2-3 minutes until softened. Remove and drain all excess water from the spinach/onion mixture (I put mine in a mesh strainer over the sink and use the back of a spoon to squeeze out all the liquid).
  4. In a large bowl, whisk eggs with milk and seasonings lightly just until whites and yolks are mixed*. Add sausage and spinach mixture and mix gently until combined.
  5. Pour the egg mixture into the cast iron skillet and cook over medium-high heat for about 5-7 minutes until the edges start to pull away from the skillet. Transfer to the oven and bake for another 16-18 minutes until the eggs have set.
*Over mixing the eggs will cause the frittata to poof up during backing and then settle back into a dense final product when cooling.
Adapted from Epicurious

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