The open-faced Italian omelet better known as frittata is an easy technique to master, and once you have the basic formula down the possibilities are endless. Here, a layer of thinly sliced, well-seasoned potatoes mixed with handfuls of fresh spinach form a crispy nutrient-rich crust to support the quiche-like filling — no pastry required! Sliced sausage adds substance and a healthy dose of flavor. Any kind of sausage will work well — whether it’s pork, chicken, or plant-based. If it’s low in fat, just add an extra splash of oil to the pan to keep the potatoes from sticking. Add a simple salad and you’ve got a rib-sticking dinner — or a hearty brunch after a morning weekend jog.
Serves 4.
Ingredients
- 6 large eggs (can sub 1 ½ cup egg whites)
- ¼ cup half and half
- Kosher salt and freshly ground black pepper
- 6 to 8 ounces Italian chicken sausage (or other link sausage), sliced
- Splash of vegetable oil
- 2 small Yukon gold potatoes, peeled and thinly sliced
- 2 ounces baby spinach
- 1 to 2 large garlic cloves, minced
- 2 teaspoons fresh thyme leaves (or ½ teaspoon dried)
- 1cup shredded cheese (Gruyere, Fontina, Monterey Jack, cheddar)
Directions
- Arrange one rack on the center of the oven and a second rack about 4 inches from the heat source. Preheat the oven to 400 degrees.
- In a medium bowl, whisk together the eggs, half and half, ½ teaspoon salt, and a generous grinding of black pepper. Set aside.
- Line a plate with paper towels. In a large, nonstick oven-safe frying pan or skillet, add the sausage, turn the heat to medium-high, and cook and stir until browned and crispy. Remove with a slotted spoon to the paper towel-lined plate.
- Add enough oil to the skillet so that you have about 2 tablespoons total, and heat over medium heat until. When hot, add the potatoes, and season with about ¼ teaspoon each of salt and pepper. Cook, stirring occasionally, until tender and lightly browned.
- Add the spinach, garlic, and thyme to the pan and cook and stir just until the spinach wilts, 30 seconds to a minute. Spread the potato and spinach mixture evenly over the bottom of the skillet, press down with a spatula, and cover with the sausage slices. Sprinkle with the cheese.
- Pour the egg mixture into the skillet, tilting so that all the ingredients are evenly covered. Cook for a minute or two until the eggs begin to set around the edge.
- Place the skillet in the preheated oven and bake 8 to 10 minutes, then check to see if the eggs are set by cutting a small slit in the center. If the eggs are still runny, return to the oven for a few more minutes.
- When set, remove from the oven, set the oven heat to broil, then return the pan to the top rack and broil for a minute or two until lightly browned.
- Serve immediately.
Coach Paul
P.S. Want more healthy recipes designed specifically for you goals? Reply with ‘Recipes’ and I’ll get back to you with more info.