Sausage and Bocconcini Frittata
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Dive into a world where savory Italian sausage meets the creamy delight of bocconcini, all encapsulated in a perfectly set egg canvas. Every forkful of this Sausage and Bocconcini Frittata promises a harmonious blend of textures and flavors, elevating your breakfast game to gourmet levels.
This sausage and bocconcini frittata captures the essence of hearty Italian flavors in every bite. The rich, savory sausage intertwines with creamy, melted bocconcini, all enveloped within a tender egg backdrop. It’s more than just breakfast; it’s a mouthwatering culinary journey that effortlessly transforms simple ingredients into a gourmet masterpiece.
Expert Tips
- Egg Whisking: For a fluffier frittata, whisk the eggs vigorously until a little frothy. This incorporates air, resulting in a lighter texture.
- Sausage Selection: While mild Italian sausages are recommended, feel free to experiment with spicy sausages for an added kick or other varieties based on personal preference.
- Spinach Prep: If using frozen spinach, make sure to thoroughly drain any excess water after thawing. Excess moisture can make the frittata soggy.
- Skillet Choice: Use a well-seasoned cast-iron or oven-safe non-stick skillet. This ensures even cooking and a perfect transition from stovetop to broiler.
- Broiling Watch: When broiling, keep a close eye on the frittata to ensure the bocconcini melts beautifully without burning. Every broiler is different, so times can vary.
More Breakfast Recipes
Sausage Frittata
Frittata Recipe
Breakfast Burritos
Baked Breakfast Taquitos
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Sausage, Spinach and Bocconcini Frittata
Ingredients
- 2 tablespoon 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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- 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.
Notes
- Sausage Variation: While mild Italian sausage is recommended, spicy variants can be used for added heat.
- Spinach Substitute: Fresh kale or chard can replace spinach for a slightly different texture and flavor.
- Bocconcini Size: If using larger bocconcini balls, ensure they’re thinly sliced for even melting and distribution.
- Cooking Tip: Avoid overcooking the frittata; it continues to cook slightly even after removal from the heat due to the residual heat of the skillet.
- Serving Suggestion: Pairs beautifully with a fresh green salad or roasted vegetables on the side.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Best enjoyed reheated in an oven or on a skillet over low heat.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Enjoy!
