Sausage and Spinach Casserole – An Alternative to the Frittata
We’re making a sausage and spinach casserole today. Unlike a traditional frittata that is made in a skillet and served in wedges for breakfast, this light and fluffy version is made in a casserole dish and can be served for any meal.
=== 🍽🍸🥩 RECIPE ===
12 large eggs
10 ounces (283 g) baby spinach
4 ounces (113 g) crumbled feta cheese
1 pound (450 g) sausage meat
3 tablespoons (45 ml) heavy cream
Salt & Pepper
Preheat the oven to 425°F (220°C)
In a skillet, brown the sausage meat and drain.
While the sausage browns, combine the eggs, heavy cream and salt and pepper. Beat with a wire whisk to combine well.
Heat a 2 quart (2 liter) Dutch oven or stove top safe casserole dish over medium high heat. Add enough oil to coat the bottom of the dish. Add the spinach and allow to partially wilt down, 2 to 3 minutes.
Add the sausage and feta cheese, stir to combine.
Add the egg mixture to the pan, and continue to cook over medium heat until the edges set, about 3 to 4 minutes.
Transfer to oven and bake for 13 to 15 minutes. The edges should be puffy and set. The center may be slightly jiggly. Remove from the oven and allow to rest for 10 minutes. (The eggs will continue to cook.)