A nutritious, hearty and healthy Fluffy Frittata slow baked in the oven. It is packed with delicious, savory chicken sausage and a yummy, colorful, fresh vegetable medley!
A Frittata is the perfect easy meal any time of day. It can be served alone at breakfast or with a side salad at lunch or dinner. Personally, I think it is a definite step up from scrambled eggs, yet it’s not as fussy as an omelet or quiche.
Although Frittatas are generally cooked on the stovetop and then placed under the broiler for last minute quick cooking, I have found that this method really dries out the eggs. They don’t remain as fluffy and tender as when you slow bake them in low heat. This way they turn out soft and custardy, yet still firm enough to slice.
You can put anything in this Fluffy Frittata also, which is great for any leftover proteins and veggies you might have in the refrigerator. Plus, I think it is a much prettier presentation than plain old scrambled eggs, yet it is just as easy to prepare. You just throw some meat and veggies into a pan to sauté for a minute, and then pour in the eggs and you are ready to bake it in the oven. Nothing could be easier for serving a crowd in the morning. If you are looking for something a little more substantial, please check out our Bacon Rose Quiche. Two great breakfast options that will not disappoint for your next weekend brunch!
- 10 eggs
- 1 ounce Parmesan, grated
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon butter
- 1 tablespoon oil
- ½ medium onion, chopped
- 3 green onions, chopped
- ½ cup chopped mushrooms
- ¼ cup roasted tomatoes
- ½ cup fresh spinach leaves
- 3 links fully cooked all organic sweet apple with chicken sausage (Trader Joe’s), finely chopped
- ¼ cup shredded jack cheese
- Sauce: optional
- 2 tablespoon mayonnaise
- 1 tablespoon Sriracha
- 1 teaspoon lemon juice
- Preheat oven to 300°F.
- In a medium size bowl, using a fork, whisk together eggs, Parmesan, pepper, salt, garlic powder, and onion powder. Set aside.
- Heat a 12-inch non-stick, ovenproof sauté pan over medium heat. Add butter and oil to the pan and melt. Add both onions and the mushrooms. Sauté a few minutes until onion is translucent.
- Add tomatoes, spinach, sausage and jack cheese to the pan and sauté for 2 to 3 minutes more. Pour egg mixture into pan and stir with rubber spatula. Cook for 3 to 4 minutes or until the eggs have set a little, then transfer pan to the oven.
- Bake for 25 to 35 minutes, or until the egg is set in the middle.
- To make the sauce, combine all ingredients in a small bowl and refrigerate until ready to use.
- Remove the pan from oven and cut into 6 servings. Serve immediately with sauce, if desired.