Sure I could call this a sausage and spinach egg bake or something more obvious like a supreme omelette or a crustless quiche but then I couldn’t emphasize the fancy word that best describes this egg concoction by saying the word FRIT-TA-TA over and over.
Aside from being fun to say, frittata simply refers to an italian version of an egg cake. And I think we can all agree that frittata sounds more appetizing than egg cake so let’s just go with that.
The recipe is simple enough. Some leftover andouille sausage, several eggs and your choice of veggies, sauteed in a cast iron skillet and then thrown under the broiler for a few minutes to get that nice golden brown top that you don’t see in my photos because I was too hungry to wait for it.
Simple Sausage and Veggie Frittata
- 1 TBL olive oil
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1 clove garlic, minced
- 1/4 C cooked andouille sausage, sliced
- 1/4 C green onion, chopped
- 1/4 C tomato, chopped
- 1/2 C spinach, chopped
- 6 eggs
In a cast iron skillet, saute green onions in olive oil. Add garlic, sausage, tomato and spinach and cook until fragrant. In a small bowl whisk eggs, salt and pepper. Add egg mixture to cast iron skillet. Cook for 5-10 minutes or until set. Carefully place pan under broiler until top is cooked.
Slice and serve with hot sauce. Cholula preferably but any hot sauce will do. You could serve it plain if you prefer it that way but everyone knows an Italian frittata with French sausage is best served with mexican pepper sauce.