This is a big, fat, healthy frittata, glowing with green and red veggies and sustaining you with fat from the sausage and protein from the eggs.  If you’re looking for an easy brunch or dinner using leftovers, this is one great idea, ready in mere minutes with very little prep.

Frittata di pasta is a “one pot” frittata, as it has the meat, veggies and starch all in one place.

Frittata di Spaghetti or Frittata di Pasta is something Italians eat frequently. They are not people who let food go to waste. Left over spaghetti, whatever meat or veggies are around all might be repurposed to orchestrate an outstanding egg frittata that tastes far from anything left over.

Frittata di Pasta uses left over spaghetti or macaroni.

The spaghetti adds a wonderful texture to the eggs, and the sausage adds flavor. You could also use a small macaroni. If you’re gluten free, the gluten free pasta works well too. 

I used country sausage, which we happen to love around here, but you can use whatever sausage you like. You can also leave out the sausage altogether for a vegetarian dish. Pasta and spinach work very nicely together all by themselves.

You could even change out the country sausage for prosciutto for a more Italian Frittata di Pasta.

We ate a lot of frittatas growing up, and always with a side salad, which can easily be prepared while the frittata is in the oven.

This sausage spaghetti frittata looks decadent and a bit gourmet, but it’s almost easier than opening a box. Use the pre-washed baby spinach, and you can even make your sausage in advance in the morning, and have use that night at dinner. There’s just no reason, even the simplest of meals can’t have a little wow factor.

I made something similar with broccoli and spaghetti here and you all seem to love this recipe. I’ve also made spinach frittata here.

Baked Spaghetti Broccoli Frittata

Sweet Potato Sausage Frittata with Sage

More Frittatas from Spinach Tiger

More Egg Recipes from Spinach Tiger

More Spaghetti Recipes from Spinach Tiger

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Sausage Spaghetti Frittata

Left over spaghetti, meat, vegetables combine together to make the best frittata and an easy dinner.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 tablespoon olive oil
• 2 cups cooks spaghetti can use gluten free
• 8 eggs
• 1 cup baby spinach leaves
• 2 tablespoons diced red pepper
• 1/2 teaspoon sea salt
• generous dash black pepper
• 1/2 cup cheddar cheese

Tools Needed

• 10 inch baking dish or cast iron pan

Instructions

• Preheat oven to 400 degrees
• Cook sausage according to package instructions. I like to bake them.
• Beat eggs with salt and pepper. Add half of shredded cheese to eggs.
• Put oil into pan.
• Pour eggs wth cheese mixture.
• Add spinach.
• Add cooked spaghetti. Even out.
• Add diced red pepper.
• Add sausage. Cover with more cheese.
• Bake for 20 minutes or until egg mixture does not jiggle and is golden brown.
• Cooking Notes:

Notes

You can make this in a rectangular pan and cut into squares.

The post Frittata di Spaghetti with Sausage and Spinach appeared first on Spinach Tiger.

I just can’t believe I haven’t made sausage balls here. These are not only the tastiest sausage balls, they are grain free, made with almond flour, country sausage, happy eggs, and a good cheddar cheese.

I made this super easy for you by sticking sausage patties in the oven (they are so easy to crumble later) and while they are baking, I shred my cheese and get out the rest of my ingredients.

Once the sausage has cooled a few minutes, just crumble it up into the mixture. Roll into balls. A full recipe makes 30 balls. A half recipe makes 15. But why not double it and make 60; you’ll probably need them or you can freeze the left-overs for a quick, low carb snack.

Pick Your Cheese for Your Easy Sausage Balls

I used a Vermont White Cheddar. It melted beautifully, and had a great taste. I added in a small amount of Pecorino Romano to add salty, complex flavor.

Pick Your Sausage

I used a spicy version of country sausage. You can use whatever you like, even chorizo or Italian.

Sausage Balls are not just for Parties

We like them for breakfast!

Serve on Sliced Apples

This is a genius idea. No toothpicks necessary. People can scoop their sausage balls with a thinly sliced apple and they taste great together.

Go Grain Free: Use Almond Flour

You can make your own like I did here. Or you can buy almond flour. This is a good brand.

The anytime, anywhere easy sausage ball is gluten free, grain free and even fits the low carb diet. Happy New Year!

More Appetizer Recipes Here.

More Paleo Recipes Here

More Gluten Free Recipes Here

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Easy Sausage Balls, Grain Free, Gluten Free, Low Carb,

Old Fashioned Sausage Balls, grain free, paleo, gluten free, low carb.

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 30

Author Angela Roberts

Ingredients

• 1 pound country sausage
• 1 cup almond flour you can substitute 1 1/3 cups all purposed flour or gluten free flour
• 1 large egg or 2 small eggs
• 2 cups shredded sharp cheese
• 2 tablespoons grated pecorino romano optional

Instructions

• Preheat oven to 400 degrees.
• Bake sausage patties for approximately 15 minutes or until done.
• Drain on paper towels. Cool. Crumble.
• Turn oven down to 350 degrees F.
• Mix sausage and remaining ingredients together.
• Roll balls out and place on baking pan. Don't worry if they're not perfectly round. Once they are all rolled out, wash hands, wet slightly and go back and re-roll the balls round.
• Bake for 15 minutes.
• Serve immediately.

The post Easy Sausage Balls, Grain Free, Gluten Free, Low Carb, Paleo appeared first on Spinach Tiger.

I’ve been saving this hearty, easy, 30-minute meal for cold weather. It’s finally here, and my body wants to warm up.

You might be thinking what is black-eyed pea chili, but trust me, it’s so good.

I’m really the biggest fan of beans, but I couldn’t stop eating this. Maybe it’s the country sausage that added very fast flavor in less than 30 minutes.

Sausage is a great addition to black-eyed pea chili.

You can do your own substituting with another sausage, but country sausage and black eyed peas just makes good culinary sense.

My favorite kitchen pots are my dutch ovens. I have several. The nice thing about them is that you can put the lid on and put them in the oven. You can turn your oven very low and cook like a slow cooker or keep warm without worrying about the burning the bottom. This 6-quart Emerald Green Dutch Oven from Lodge is very affordable.

I received the white soup crock as a gift and I found a set with lids here.  These are the cutest and the kiddos love individual soup crocks too. By the way kids, love sausage black-eyed pea chili too.

If you love traditional chili, my husband’s recipe for five bean chili can be found here. I also have a paleo chili recipe here that is made with beef and sausage.

Black-Eyed Pea Chili with Country Sausage is a perfect winter’s meal that you can make after work easily. You can prep the onions and veggies in advance and have a satisfying, yet fast easy real food meal.

More Soups and Stews from Spinach Tiger

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Country Sausage Black Eyed Peas Chili

Black Eyed Peas Chili, south of somewhere pairs with country sausage for a unique flavor, done in under 30 minutes.

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 tablespoon olive oil or canola oil
• 8 spicy sausage patties
• 2 cans black eyed peas rinsed and drained
• 1 16- ounce can diced tomatoes
• 1 can water
• 3-4 tablespoons chili spice from your favorite mix
• 1 teaspoon salt
• 1 teaspoon black pepper or to taste
• 1/2 red bell pepper diced 1/2 cup
• 1/2 green bell pepper diced 1/2 cup
• I medium onion diced, approximately 1 cup
• cilantro chopped
• shredded cheese optional garnish
• sour cream optional garnish

Instructions

• Break sausage up and heat in a cold heavy bottomed pan. Stir frequently until cooked through.
• Add oil to pan.
• Add in onions, and bell pepper until softened, cooking for 3-5 minutes on low heat.
• Rinse black eyed peas in cold water and drain.
• Add in can of tomatoes with all its juices, black eyed peas, and one can water.
• Add 1/2 package of chili seasoning, either half of the package or 3-4 tablespoons.
• Season with salt, black pepper.
• Cook on very low heat for 30-60 minutes.
• Stir every ten minutes or so. If the chili is still too dry, add a little more water to the pan.
• Serve with shredded cheese, sour cream, and chopped cilantro.
• Cooking Notes: You can substitute canned beans with another kind of bean. This is for four dinner servings, so you may want to double the ingredients for a larger batch. As far as bell peppers, you can use a red bell pepper or a green bell pepper instead of both.

Notes

If you decide to cook this longer, you may need to add in more liquid.

The post Country Sausage Black-Eyed Pea Chili appeared first on Spinach Tiger.

If you came because you want to know how to make a quiche, let me tell you, it’s much easier than it sounds.

The most familiar and original quiche was quiche lorraine. It’s quite an old dish originating in Germany (you thought it was France, me too). It was a bread dough covered with an egg custard and bacon. Cheese was not part of the original dish, but as history has shown us, food evolves and recipes change. Bread dough became buttery pie crust which is where the French took over. I think I might love that bread dough idea!

Today, the quiche lorraine recipe always has bacon (or ham) and gruyere or swiss cheese, eggs, cream and in baked in a tart pan with flaky pie crust.

You  can choose any ingredients you like and call it quiche if there’s a pie crust, a fluted tart pan, a savory egg custard mixture, mainly made with eggs and cream, and some sort of ingredients. I supposed egg custard pie is the sweet version.

Did you know a recipe can be French and Southern at the same time?

In this recipe, I used sweet potato puffs and country sausage. You could use cubed sweet potatoes or white potatoes as a substitute, and don’t forget some golden shallots. I wanted to highlight the sausage rounds, but you could highlight sweet potato rounds as I did in this frittata.

The Proper Ratio for the Right Custard

Six eggs to 1/2 cup cream (or half and half)  to 2 to 4 ounces cheese per pie crust seems to work well. For a richer custard, use 3/4 cups cream. Then add in any ingredients you like, but don’t go crazy, because the highlight of quiche is tasting that savory custard.

Sometimes I play around and make individual quiches. Use same ratios and pour almost to the top, leaving some pie crust showing.

I’ve cheated on the cream and have used half and half or buttermilk in the past. Heavy cream will give you the richest custard, and it really does depend on what your other ingredients are. When I used the buttermilk, I used fresh corn and it was dreamy and so “farm like.”

If you want to know how to make a quiche a super easy way, a few years ago I made quiche with raw tortillas, and it worked like a charm, but of course, you won’t have that buttery, flaky crust to dive your fork into.

Seafood quiche is quite popular and the added touch here is the pistou, a mixture of basil, pinenuts, and olive oil.

However, there is nothing quite as satisfying as real pie crust, which I believe is the culinary world’s finest creation.

For those faint of heart in making a pie crust, you can use store bought, but I do encourage to tackle once and for all the pie crust. If you follow my instructions, it’s practically no fail, and I’ve created a video for you. Even though you only need the bottom, make the whole thing, and save the remaining crust for other things like hand pies, or mini-tarts. (Pie dough freezes well).

The recipe I’m giving you today was part of a recipe development I did for Cece’s Country Sausage, although for their website, I left out the shallots.  I love this recipe and their sausage.  It not just because I develop the recipes for their website. I’ve compared to others on the market and it’s my favorite by far.

I hope this answers some of your questions as to how to make a quiche. If not, please comment, and I’ll try to help.

Please connect with me on Instagram, lots of pretty pics you don’t see here.

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How to Make a Quiche and a Country Sausage Sweet Potato Recipe

How to Make a quiche and a recipe for Sweet Potato Sausage Quiche.

Course Breakfast

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 pie crust see below note
• 16 frozen sweet potato puffs or 1 sweet cooked sweet potato peeled and cubed
• 6 country sausage patties
• 2 tablespoons thinly sliced shallots
• 1 teaspoon butter
• 6 large eggs
• 1/2 cup heavy cream or half and half
• 2 ounces cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• Preheat oven to 425 degrees F.
• Bake sausage patties and sweet potato puffs according to package instructions.
• Soften shallots till nearly golden in a teaspoon of butter.
• Beat six eggs with half and half.
• Add cheese.
• Lower oven to 400 degrees F.
• Pour 3/4 of egg mixture into pie pan.
• Add sausage patties and sweet potato puffs.
• Pour remaining eggs.
• Bake for 20-25 minutes or until lightly golden and center is not wobbly.

The post Country Sausage & Sweet Potato Quiche Recipe appeared first on Spinach Tiger.

The apple dutch baby is one of my most popular posts, and for good reason. It puffs up in the oven with very little effort, and is has that comforting sensation of a baked bread pudding, only lighter, sweeter and much easier to make.

I decided to make it again with a Southern twist!

Country Sausage Apple Dutch Baby

I added country sausage to this version, because I live in the South, where we take comfort food all the way, and we eat a lot of pork. In addition to brown sugar, I also added maple syrup this time, because it’s just so Southern to me.

I wait all summer for apples to come back into season so I can make this caramelized apple tart, pair them with pork chops, make this fancy looking apple pie, and just eat one every day all by itself. This is not the first time I’ve added pork to pancakes, if you remember the bacon apple pancakes.

It’s not that you can’t find apples year round, but you really can’t find GOOD apples year round. (And it’s really true, one bad apple can spoil the whole bunch, so buy them separately, not in bags).

How to Make a Country Sausage Apple Dutch Baby a little healthier.

I Love My Health Conscious Readers, so if You Want a Gluten Free Version I have one for you. 

There is quite a story to my country sausage apple dutch baby recipe. I tried and tried to bring you a grain free/gluten free option, but it just didn’t pass my “it has to be great” test. I really do test these recipes, sometimes more than you can imagine, because I’m always thinking about you standing there in your kitchen with your lap top or the 46% of you reading on your phone. I want you to have a good experience.

I tried to make this country sausage apple dutch baby with almond flour, which was way wrong, too heavy and into the trash it went.

I tried to make this country sausage apple dutch baby with coconut flour and it was not too bad. Substitute 1/4 cup coconut for the cup of flour. I’m still working on this one.

I tried a gluten free flour, and I was happy with my outcome. See Cherry Dutch Baby below.

The pictures you see don’t represent how nice and puffy the dutch baby was as it left the oven. It does fall a bit, but the taste of the apples with the sausage can’t be beat, and I’ll doubt I’ll ever make a plain dutch apple baby again.

You can put the sausage all around, as per each slice.

Or, you can break the country sausage apple dutch baby and place one right in the center. You can even change the sausage into bacon.

You can also follow all of my recipes and best selections from around the web at Pinterest.

So tell me, do you make big breakfasts on the weekend, and what’s your favorite family breakfast?

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Country Sausage Apple Dutch Baby, Southern Style

A Southern Twist on a German Pancake, Apple Dutch Baby with Country Sausage

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 4 to 6 country sausage patties
• 4 tablespoons butter
• 2 large apples
• 2 tablespoons brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon cinnamon
• dash freshly ground nutmeg
• 1 cup flour
• 4 eggs
• 1 teaspoon vanilla
• 1 cup milk

Instructions

• Preheat oven to 450 degrees F.
• Cook sausage according to package instructions
• Peel, core and thinly slice apples.
• Melt butter in 10 inch frying pan (that can be transferred into oven). Cast iron is optimal. Add in cinnamon, nutmeg, maple syrup, brown sugar. Once melted, add in apples and cook until apples are softened, about five minutes.
• Place pan in oven while making batter.
• Mix eggs with flour until smooth. Add in milk and vanilla.
• Pour batter over apple mixture.
• Add in sausage. It's up to you if you want to break it up or arrange in a circle.
• Bake for 15-20 minutes until golden brown. Dust with confectioner's sugar. Cut into wedges

Notes

If you don't have a frying pan that will go in oven, fry apples on top of stove and pour into a round cake pan, add batter and bake.

More Dutch Baby Pennsylvania Dutch Pancakes from Spinach Tiger

Apple Dutch Baby

Cherry Dutch Baby GLUTEN FREE

The post Country Sausage Apple Dutch Baby, Southern Style appeared first on Spinach Tiger.