This frittata is the perfect one pan breakfast-for-dinner. It's got all your major food groups, and makes the perfect meal with toast on the side. Plus, leftovers are awesome cold the next day! Feel free to switch around the ingredients based on what you have in the fridge -- this is a great way to use up odds and ends.
Chicken Sausage Frittata (adapted from The Kitchen)
6 large eggs
1/4 cup milk
2 fully precooked chicken sausages, sliced into thin rounds
1 shallot, thinly sliced
1 teaspoon kosher salt
2 garlic cloves, minced
3 cups baby spinach
Crumbled feta cheese or goat cheese
Flaky sea salt and freshly cracked black pepper
Pea shoots or fresh herbs, to garnish
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk the eggs and milk until frothy.
3. In a large ovenproof skillet, heat a drizzle of oil over medium-high heat. Add the chicken sausage coins and brown them on all sides, 4 to 6 minutes, turning often. Transfer the sausage to a plate until ready to use.
4. Add more oil to the skillet if needed and heat until shimmering. Add the shallot and 1/2 tsp of salt. Cook, stirring often, until softened. Add the garlic and cook, stirring, for about 30 seconds. Add a splash of water to the skillet and then stir in the spinach and the remaining 1/2 tsp of salt. Stir for about 2 minutes, until the spinach is wilted.
5. Spread the spinach filling evenly and top with the chicken sausage.
6. Pour the egg-milk mixture over the frittata filling and use a silicone spatula to scrape the sides of the pan and gently pull eggs from the edges toward the middle so that soft curds form and the frittata begins to firm up. Sprinkle the cheese on top.
7. Transfer to the oven and cook until the eggs are set, 5-7 minutes.
8. Sprinkle with pea shoots or fresh herbs, then slice into wedges and serve with toast.