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Sausage and Spinach Fritatta

Sausage and Spinach Spanish Frittata made with potatoes, sausage, spinach, sweet peppers, and cheese. Hearty and delicious, it's the best thing to wake up to in the morning!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 248kcal
Author Onion Rings and Things


  • 2 tablespoons oil
  • 1 inch large potato, peeled and cut into 1/2- cubes
  • 1/2 pound sausage links, chopped
  • 1 small onion, peeled and chopped
  • 4 pieces sweet peppers, cored, seeded and diced
  • 1/2 bunch spinach, stems trimmed
  • 6 eggs, beaten
  • 1/2 cup Cheddar cheese, shredded
  • salt and pepper to taste


  • In a cast-iron skillet over medium heat, heat about 2 tablespoons of oil. Add potatoes and cook, stirring occasionally, for about 5 to 6 minutes or until tender and lightly browned. With a slotted spoon, remove from pan and drain on paper towels.
  • In the skillet, add sausage and cook, stirring occasionally. When meat starts to change color, add onions and continue to cook until onions are limp and sausage is cooked through.
  • Add sweet peppers and continue to cook until tender yet crisp. Return potatoes to skillet, stirring to combine. Add spinach and cook until just wilted. Season with salt and pepper to taste.
  • Add beaten eggs, swirling around the pan. Continue to cook for about 1 minute or until eggs are set on the edges but still loose on top. Sprinkle top with cheese and transfer skillet to oven. Bake at 400 F for about 10 minutes or until frittata is slightly golden and set in the middle. Cut into wedges to serve.


Serving: 173g | Calories: 248kcal | Carbohydrates: 12.9g | Protein: 11.2g | Fat: 17.2g | Saturated Fat: 6.6g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 419mg | Potassium: 570mg | Fiber: 2.1g | Sugar: 2.9g | Vitamin A: 3200IU | Vitamin C: 100.7mg | Calcium: 100mg | Iron: 2mg