Frittata has been a dish I remember about every couple of weeks or so and I say “Hey, I got no ideas for dinner. Let’s make a frittata!” I usually summon up whatever is in my fridge and serve it with a salad or some roasted green beans. Easy. This weeknight sausage frittata is so good though, you won’t forget about it. Heck, I hope you love it so much that you add it to your weeknight dinner rotation.
What exactly is a frittata?
A frittata is similar to a crustless quiche or an omlette. It’s made with eggs, veggies and often meat or cheese. A frittata is prepared by being cooked on the stove top in a cast iron skillet, and once it starts to set around the edges, it’s transferred to the oven.
Ingredients to make a weeknight sausage fritatta:
- Sausage (I used Polish)
- Extra Virgin olive oil
- Sweet potatoes
- Red onion
- Fresh spinach
- Salt and pepper
How to make this weeknight sausage frittata:
- Start by cutting your sausages into a small dice. Heat the cast iron skillet up with about 2 Tbsp of olive oil. Cook them until brown and crispy, about 5-7 minutes over medium heat. Transfer to a plate and set aside.
- Add an additional Tbsp of olive oil to the skillet. Cook the sweet potato and onions over medium heat until the sweet potato is soft, about 15 minutes.
- When the sweet potatoes are cooked, add the cooked sausage to the pan.
- Add spinach leaves to the skillet and stir to wilt.
- Mix the eggs in a bowl and season with salt and pepper.
- Add the egg mixture to the pan and cook it on the top of the stove for about 5 minutes, until the edges set.
- Transfer the frittata to the oven and bake on 375 F for 20-25 minutes.
Weeknight Sausage Frittata
- 3 Tbsp olive oil divided
- 4 polish sausages or your sausage of preference
- 2 medium sweet potatoes diced
- 1 small red onion finely diced
- 2 cups fresh spinach leaves
- 8 large eggs
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- Preheat oven to 375 F.
- Pour 2 Tbsp of olive oil in a 9" cast iron skillet. Saute diced sausage over medium heat until browned, stirring often. Transfer the browned sausage to a bowl and set aside.
- Heat the remaining 1 Tbsp of olive oil to the pan. Cook the onion and sweet potato on medium-low heat for 15 minutes, or until the potato is soft, stirring often.
- Add the sausage back to the pan and add the spinach leaves. Mix to wilt the spinach.
- Beat the eggs in a bowl and season with salt and pepper. Add them to the pan with the sausage and vegetables.
- Cook the frittata for 5-7 minutes, until the edges are set.
- Transfer the pan to the oven and bake for 20-25 minutes, until the frittata is fluffy and golden.
About the cast iron pan:
It’s best to use a cast iron pan for this recipe so it can easily be transferred from the stove top and into the oven.
Click here for the one I use all the time!
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What if I don’t have a cast iron pan?
No worries! Saute the sausage and vegetables on top of the stove then transfer them to an oven safe dish. Pour the egg mixture over them and bake as directed.
Check out some more yummy dinner recipes:
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Until next time,