Mushroom Spinach Frittata A hearty and quick to make one dish meal!

Mushroom Spinach Frittata is Gluten Free and Low Carb!

We usually have Mushroom Spinach Frittata for dinner and the leftovers for breakfast the next day. It is a hearty, quick to cook dinner and easy clean up since it uses just one pan. When the girls are working hard and I have lots of eggs to use, I pull out this recipe. It is just as good the next day for breakfast too so makes a great “make ahead” meal.

To print this recipe, click HERE.

ingredients

Ingredients:

        1 pound ground sausage

        ¾ cup diced red (or any color) pepper

        ¾ cup diced onion

        1 cup chopped mushrooms

        4 cups spinach

        18 eggs

        1 cup shredded Colby Monterey Jack cheese (or cheddar)

        1 Tbsp Ranch dressing

        Salt and pepper to taste

    Instructions:  

In a large, 12 inch oven proof skillet, brown and crumble the sausage over medium heat.

cooking sausage

As some of the fat cooks out, add the peppers, onion, mushrooms and spinach.

adding vegetables

Cook until the sausage has no pink left and vegetables are cooked.

Scramble the eggs, cheese and Ranch together.

eggs, cheese and Ranch

Spread the sausage and vegetable mixture into an even layer on the bottom of the pan and pour the egg mixture over it.

      pouring eggs into pan

Cover the skillet with foil and bake in a preheated 350* oven for about 35 minutes or until the top is set.

baking in oven    mushroom spinach frittata

Serve. It is just as good warmed the next day for breakfast–or lunch!

 

When I made Mushroom Spinach Frittata, I use my cast iron skillet. Stovetop to oven is just the thing it is made for. See How to Clean Your Cast Iron Skillet here.

       

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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you.  Also, you can put in exactly what you used so it is the most accurate.

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