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.
1 pound ground sausage
¾ cup diced red (or any color) pepper
¾ cup diced onion
1 cup chopped mushrooms
4 cups spinach
1 cup shredded Colby Monterey Jack cheese (or cheddar)
1 Tbsp Ranch dressing
Salt and pepper to taste
In a large, 12 inch oven proof skillet, brown and crumble the sausage over medium heat.
As some of the fat cooks out, add the peppers, onion, mushrooms and spinach.
Cook until the sausage has no pink left and vegetables are cooked.
Scramble the eggs, cheese and Ranch together.
Spread the sausage and vegetable mixture into an even layer on the bottom of the pan and pour the egg mixture over it.
Cover the skillet with foil and bake in a preheated 350* oven for about 35 minutes or until the top is set.
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.