Ingredients
Scale
- 1 lb sausage (I love spicy chicken sausage in this, but use whatever you prefer)
- 1 tablespoon butter
- 1 medium onion, sliced
- 1 teaspoon salt
- 2 cups spinach, roughly chopped
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes (optional if you don’t want a little heat)
- ¼ teaspoon oregano
- 12 eggs
- ½ cup yogurt
- 2 oz goat cheese
Instructions
- Preheat oven to 350.
- Cook sausage over medium heat, crumbling as it cooks. When it’s done, remove from the pan and set aside.
- Add butter to pan and let melt. Add onions and ½ tsp of salt. Cook over medium-low heat for 25-30 minutes, stirring occasionally. You want them to get soft and deeply caramelized (but, um, if you burn them a little because you called your parents and maybe forgot you were cooking onions it’s still going to be okay). When onions are done, bring the heat back up to medium-high and add the sausage back in the pan along with the spinach. Season with red pepper flakes and oregano and stir until spinach wilts. Spread everything out evenly in pan.
- Meanwhile, in a large bowl whisk eggs together with yogurt, ½ tsp of salt and pepper until smooth. It's okay if the yogurt stays a little bit lumpy but you want it pretty smooth. Pour eggs over sausage and onion mixture, tilting the pan a bit to make sure the eggs are distributed evenly.
- Cook over medium heat for 5 minutes, just until edges start to set. Crumble goat cheese over the top and then place pan in oven. Bake for 20 minutes, until middle is just set.
Notes
Because I used a 12-inch cast iron skillet, a dozen eggs were used in the making of this dish. If you have a smaller pan (or just don't need this much egg in your life) you can use less. You basically just want to the eggs to even out with the filling when you pour them in - they don't have to cover everything but it should look pretty even. Alternatively, if you prefer a thinner frittata you can just use less eggs!
Store leftovers, covered, in the fridge for 5-7 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes