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Mushroom, Spinach, and Sausage Frittata

Mushroom, Spinach, and Sausage Frittata

This was a perfect Saturday morning breakfast. It’s fairly healthy but doesn’t taste like it! The flavors were great together & it was light but filling. My husband and son couldn’t get enough of this dish.

Mushroom, Spinach, and Sausage Frittata:

  • 8 eggs
  • 2 Tbsp non fat milk
  • 3/4 cup low fat cheddar or mozzarella cheese, shredded (divided)
  • 2-3 turkey sausage links, cooked & diced
  • 1/2 cup white mushrooms, sliced
  • 1/4 sweet yellow onion, diced
  • 1/4 cup fresh spinach, slightly wilted
  • 1 tsp butter
  • Salt & pepper to taste

Preheat the oven to 350 degrees.

Cook the sausage in a skillet, remove from heat & dice. Melt the butter in the skillet over medium heat. Add onions & mushrooms and saute until tender, remove from heat & set aside. Place spinach in the skillet with a tablespoon of water & cook over medium heat for 1 minute until slightly wilted. Drain water & set aside. In a large bowl, beat the eggs and milk together. Add 1/2 cup of cheese, sausage, mushrooms, onions, wilted spinach and salt & pepper to taste. Coat a tart or pie pan with cooking spray then add the egg mixture.

Bake for 20 minutes. Top the frittata with the remaining 1/4 cup of cheese and return to the oven for 10 additional minutes. Remove from the oven cool for 5 minutes before cutting. Enjoy!

Mushroom, Spinach, and Sausage Frittata


Click here for a printable version of this recipe – For the Love of Cooking.net


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  1. I love fritattas! I make one similar to this one, but next time I’ll be adding mushrooms – we love them!

  2. Looks yummy. I like your combination of flavors. I just made a quiche for dinner with ham, bacon, cheese and green onion.

    Sharona May