Ingredients
- 12 oz turkey sausage, chopped into bite-sized chunks
- 1 tbsp olive oil
- 6 oz fresh leaf spinach
- 4 oz fresh white mushrooms, sliced
- 1 tsp minced garlic
- 12 large organic eggs
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup heavy whipping cream
- 3 tbsp butter
- 2 cups Cheddar Jack cheese, shredded
- 5 oz cherry salad tomatoes, sliced in half
Instructions
- Preheat your oven to 350°F (175°C).
- Chop the turkey sausage into bite-sized chunks. In a skillet over medium heat, cook the turkey sausage for 5 minutes or until fully cooked and lightly browned. Transfer the cooked sausage to a plate and set aside.
- In the same cooking pan, add the oil. Add the spinach, sliced mushrooms, and minced garlic. Cook over medium heat for 3 to 4 minutes, until the spinach wilts and the mushrooms soften. Remove from the heat, transfer the vegetables to a fine-mesh strainer or colander, gently press to drain excess liquid, and set aside.
- In a large mixing bowl, combine the eggs, sea salt, black pepper, garlic powder, and heavy whipping cream. Whisk (paid link) vigorously until the mixture is uniform, light, and completely smooth.
- Place a 10- or 12-inch cast-iron skillet over low heat. Add the butter, then swirl the pan and use a brush or spatula (paid link) to ensure the melted butter coats the entire bottom and sides of the skillet. Remove from the burner. Add the browned turkey sausage and drained cooked vegetables back into the buttered skillet, spreading them evenly across the bottom.
- Pour the whisked egg mixture evenly over the sausage and vegetables. Top evenly with shredded Cheddar Jack cheese, then scatter the cherry tomato halves (cut-side up) over the cheese. Transfer the skillet to the preheated oven and bake for 30 minutes, or until the center is set and no longer jiggles, and the edges are lightly puffed and golden.
- Remove the skillet from the oven and allow the frittata to cool and rest in the pan for 10 minutes so it sets cleanly. Slice into wedges and serve warm.
Notes
Thoroughly Drain the Spinach: Fresh spinach and mushrooms release a tremendous amount of natural moisture. Press them against a colander with the back of a large spoon before layering into the eggs to prevent a soggy, watery bottom crust.
Low-Heat Skillet Buttering: When melting the butter in the cast-iron skillet, keep the burner on low heat. You want the butter melted and coating the pan walls without browning or burning before the cold eggs hit the metal.
Cheese Variations: Swap Cheddar Jack for sharp white cheddar, smoked gouda, or crumbled goat cheese for an earthier, tangy profile.
Veggie Additions: Diced bell peppers, caramelized sweet onions, or roasted zucchini make fantastic additions. Simply sauté them with the mushrooms and spinach first.
Meat Swaps: If substituting ground turkey sausage for link sausage, break it up into crumbles with a wooden spoon as it browns. Diced ham, smoked bacon, or spicy chorizo also work 1:1.
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 2.5 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 345 mg