Sausage Spinach Frittata with Ricotta

Sausage Spinach Frittata with Ricotta
Grain Free Keto Friendly Kid Friendly Low Carb One Pan

Nutrition: 268 Calories

Vibrant pesto, creamy ricotta and sweet Italian sausage all together in one delicious Spinach Frittata. A quick and easy one dish meal everyone will enjoy.

Frittatas are one of my go-to favorites. You can pack a lot of flavor into one pan, and they’re so easy to make. I make a lot of frittatas with the traditional breakfast flavors: bacon, ham, sausage, and cheese. We lovingly call frittatas “egg pizzas” in our house, and that inspired me to take take this frittata in a different direction.

To create a fun Italian spin on the frittata, there is pesto sauce, sweet Italian sausage, ricotta cheese and mozzarella cheese. It’s a delicious flavor combination the whole family enjoys.

Spinach Enhanced Pesto

I work hard on having my kids eat a variety of food. Always getting them to try new things and not be picky eaters. My girls are very good eaters, but sometimes they still have an aversion to green food (kids are funny that way). However, pesto doesn’t count as green food because it tastes so good. For this recipe, I added fresh baby spinach to the pesto in the food processor. It looks and tastes the same the regular version, and the kids didn’t even know I put spinach in there.

Start by Browning the Sausage

To start, cook up the sweet Italian sausage in an oven safe skillet. Break up the sausage and let it brown. Meanwhile, mix the eggs and heavy cream together. You can use a whisk, or I like to shake them in a protein shaker bottle. Also, puree together baby spinach and pesto in a food processor.

After the sausage is fully cooked, drain the excess fat. Then, add the egg and cream mixture to the pan. Sprinkle mozzarella cheese over the eggs. Finally, dollop the spinach pesto and ricotta cheese on top as well, spacing them evenly.

Once all the toppings are in the pan, it’s time to bake the frittata. After about 15 minutes at 350º, the eggs should be set. Slide the frittata onto a plate. Slice it up for serving and enjoy.

Spinach Frittatas are delicious and the kids love them too. My BLT Frittata is another great recipe; it’s filled with smokey bacon, sweet tomatoes and spinach.

Sausage Spinach Frittata with Ricotta

Vibrant pesto, creamy ricotta and sweet Italian Sausage all together in one delicious Spinach Frittata. A quick and easy one dish meal everyone will enjoy.

Total Time: 30 min
Prep Time: 15 min
Cook Time: 15 min

Ingredients

  • 2 Cups Fresh Baby Spinach
  • 1/3 Cup Jarred Pesto
  • 16 oz Sweet Italian Sausage
  • 10 eggs
  • 1/4 Cup Heavy Cream
  • 6 Tbsp Ricotta Cheese
  • 1 Cup Mozzarella Cheese

Directions

  1. Pre-heat oven to 350º. In an oven-safe non-stick skillet brown the Italian sausage and break it up. About 10 minutes.
  2. While the sausage is browning, chop the baby spinach in a food processor. Once the leaves a pretty small, add the jarred pesto the the food processor. Puree until completely combined and set aside.
  3. Whisk together the eggs and heavy cream.
  4. After the Italian sausage is browned, drain the excess fat from the pan. Re-distribute the sausage evenly in the pan and pour the egg mixture on top. Sprinkle the mozzarella cheese on top of the eggs. Dollop the spinach pesto and ricotta cheese evenly over the top of the frittata.
  5. Turn off the stove top. Place the skillet in the oven and bake for about 15 minutes until the eggs are set.
  6. Once the frittata is fully cooked, remove from the oven. Let it cool slightly, carefully slide the frittata onto a plate. Cut into slices and enjoy!!

Nutrition: 

Yield: 8 servings, Serving Size: 1/8 Slice of Frittata

Amount Per Serving:  Calories: 268,  Total Fat: 23.2g, Saturated Fat: 7.2g,  Cholesterol: 262.2mg, Sodium: 304.4mg, Carbohydrates: 3.7g, Fiber 0.8g, Sugars: 0.4g, Protein 17.5g

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