Sausage, Spinach and Bocconcini Frittata – this frittata is so good, it’s insane! My ideal weekend breakfast, a delicious frittata.
Frittata! Frittata! I just love saying frittata! Isn’t it a fun word? Frittata!
OK, I’ll stop. But this frittata is insanely delicious. It has some of my favorite ingredients, sausage and bocconcini. Yes there’s spinach in here too, but really that’s not one of my favorite things to eat, but seriously in this frittata you won’t even taste it, and you get your greens. Seriously! In case you’re wondering, I used mild Italian sausages here, yum!
Now my friends, if you have not had bocconcini before, stop reading this post, get dressed and get your little tush to the grocery store and buy yourself some. They are these little mozzarella cheese balls that if you probably taste on their own you might say to yourself that they don’t have much flavor, but trust me when I say they are perfect for caprese salads, perfect in omelettes or frittatas, and to be honest, I just love to pop one in my mouth whenever they’re around, so good, so good.
Oh, you’ve never had a frittata before? Not to worry, frittata is just like an omelette, the only difference is omelettes are folded over a filling, while in a frittata the filling ingredients are inside. And you know why I love frittatas? I’ll tell you anyway! Because they remind me of pizzas, and I can cut them using a pizza slicer. Yes I know, I’m a simple girl! But that’s besides the point, get your tush in the kitchen and make yourself one!
Go … go….
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Sausage, Spinach and Bocconcini Frittata
- 2 tbsp butter
- 1 medium onion chopped
- 2 mild Italian sausages removed from casing
- 2 cups fresh spinach chopped (frozen spinach works as well)
- 6 eggs
- 1 cup bocconcini cut in half
- salt and pepper to taste
- Preheat your broiler to high.
- Add the butter to a medium skillet, add onion and cook until tender. Remove the casings from the sausages and add the the skillet; break with a wooden spoon and cook for about 3 to 5 minutes until sausage is cooked. Add spinach and cook an additional 2 minutes until spinach has wilted. Season with salt and pepper if needed, sausages usually have enough spices in them that no salt or pepper is necessary.
- If you’re using the small bocconcini balls cut them in half otherwise if they’re the bigger ones, slice them up.
- Whisk the 6 eggs and pour over the sausage and spinach mixture; stir and cook for a few seconds, until the eggs start setting a bit. Add the bocconcini pieces over the top of the eggs and place the skillet under the broiler. Leave the skillet under the broiler for about 3 to 5 minutes, making sure the cheese doesn’t burn.
- Slice and serve hot.