Italian Spinach and Sausage Frittata

April 23rd, 2018

Jefferson County 4-H’er Kenneth Reese, won 3rd place with this recipe at the 2017 National 4-H Poultry and Egg Conference in the Egg Preparation Demonstration competition. Congrats to him! Lucky for you, we have it for this week's recipe! 

2 tablespoons of olive oil
⅓ Cup of Precooked Italian sausage
⅓ Cup of spinach
4 eggs
⅛ Teaspoon of salt
¼ cup of shredded mozzarella
Pinch of Italian seasonings
Pinch of ground sage
1.     Preheat your stovetop to medium-high.
2.     Use a small nonstick skillet. Then add 2 tablespoons of oil to your skillet.
3.     Once your skillet is hot add ⅓ cup of precooked Italian sausage and 1/3 cup of spinach to the skillet. Allow all ingredients to heat through.
4.     Crack four eggs into a separate bowl and add 1/8 teaspoon of salt by sprinkling it onto the eggs. Whisk the eggs and salt together until combined.
5.     Add the egg mixture to the skillet, cook thoroughly. Once most of the yolk is cooked flip the frittata over and allow it to cook until done on the other side.
6.     It is optional, but for added flavor sprinkle ¼ cup of shredded mozzarella cheese and fresh or dried parsley on the top. Also, if you add a pinch of Italian seasoning and a pinch of Sage over the finished Frittata it will elevate the Italian experience. Serve this Italian delight hot and fresh.
ALFA Farmers