I grew up eating frittatas, more so for dinner as a side dish than as breakfast.
However, I have my own traditions, and the easiest special kind of breakfast brunch to make is the frittata, stuffed with all your favorite ingredients. I made this for Christmas day, and I think this still fits into the healthy category because it’s gluten free and very low carb. The ingredients are used sparingly, so it’s not that calorie dense, but still very filling and high protein.
Frittata doesn’t have to be breakfast. It can be a side dish, and is perfect to take to a party or potluck.
The frittatas my family made were usually asparagus with parmesan cheese followed by zucchini sliced into rounds. The one thing not ever added to the frittata was ricotta cheese which is a shame because from this point forward it will be in just about every frittata I make. Ricotta brings a creaminess and richness that suit the eggs perfectly.
I made two kinds of lasagna, one with sausage and one with spinach, and had the ricotta cheese already seasoned with parsley and parmesan cheese. It’s not really necessary to go to that trouble, but it does add yet another layer of flavor.
In most of the frittattas I’ve made here at Spinach Tiger, they were baked. This however, is made completely stove top, which is my favorite way to make a frittata, as long as you have a non-stick frying pan. If not, then baking is the way to go. It’s important to put enough oil in the pan, and put at least half of the eggs in before adding in the ingredients.
Using a rubber spatula, you will move the eggs underneath by lifting and allowing them to cook. The tricky part is flipping the frittata. Use a dinner plate and two pot holders, flip and slide back in. I think it’s more tender than the oven baked frittata and worth learning how to do.
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Italian Sausage Ricotta Spinach Frittata
- 8 large eggs
- 2 tablespoons olive oil
- 1/2 pound loose Italian Sausage cooked
- 1/4 cup mozzarella cheese
- 1/2 cup ricotta cheese
- 1 tablespoon parmesan cheese
- 1 sweet red pepper diced
- sea salt
- black pepper
- This is the stovetop instructions. If you want to bake it, see notes.
- Beat eggs. Season with salt, pepper and 1 tablespoon parmesan cheese. Set Aside
- Mix Ricotta cheese with 1 tablespoon parmesan cheese. Season with dash salt and pepper.
- Heat oil in frying pan.
- Put eggs in and begin by lifting eggs with a spatula and letting the liquid egg continue to run underneath.
- When you've done this all the way around, add your ingredients.
- Put sausage intermittently. Do same thing with spoons of ricotta.
- Sprinkle in the mozzarella cheese.
- Continue to lift the frittata and let it cook underneath.
- Where there is no more egg left running, it's time to turn it over.
- Add fresh spinach leaves and red peppers and then using a flat plate and two pot holders, turn the frittata over and slide back in. Cook for a few more minutes until the underneath is golden.
It will take anywhere from 20-35 minutes. It will need to be golden brown to assure it's done.
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