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sausage spinach and bocconcini frittata
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4.50 from 2 votes

Sausage, Spinach and Bocconcini Frittata

Indulge in the culinary symphony of our sausage and bocconcini frittata, where each bite offers a tantalizing mix of rich Italian sausage and melt-in-your-mouth bocconcini. Nestled within a fluffy egg foundation, this dish transforms a regular mealtime into an unforgettable gourmet experience. It's not just a frittata; it's a taste of Italy right on your plate.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Italian
Keyword: breakfast frittata, frittata recipe
Servings: 6
Calories: 148kcal

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

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

  1. Sausage Variation: While mild Italian sausage is recommended, spicy variants can be used for added heat.
  2. Spinach Substitute: Fresh kale or chard can replace spinach for a slightly different texture and flavor.
  3. Bocconcini Size: If using larger bocconcini balls, ensure they're thinly sliced for even melting and distribution.
  4. 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.
  5. Serving Suggestion: Pairs beautifully with a fresh green salad or roasted vegetables on the side.
  6. 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

Serving: 1serving | Calories: 148kcal | Carbohydrates: 2g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 180mg | Sodium: 83mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1292IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 1mg