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Today I'm sharing my favorite breakfast recipe that works just as beautifully for dinner. This protein packed frittata combines savory sausage with fresh spinach and it's incredibly keto friendly with only 4g carbs per serving. I make this at least once a week and my family absolutely loves it.
Why This Recipe is a Regular in My Kitchen
What I love most about this frittata is how rich and creamy it turns out every single time. You can switch up the ingredients based on what you have on hand and it still tastes amazing. Whether you're doing low carb or just want something delicious this recipe never disappoints.
Everything You Need
Let's talk ingredients. You'll need fresh eggs they're the star of the show. Grab your favorite sausage I usually go for Italian but any kind works great. Fresh spinach adds color and nutrients. Sharp cheddar cheese brings that wonderful melt factor. Heavy cream makes everything rich and silky but you can use almond milk to keep it dairy free. For seasonings I use black pepper a touch of cayenne thyme and just a pinch of salt. Don't forget some good olive oil for cooking.
Let's Make It Together
First get your oven warming to 350°F. While that's heating chop up your sausage veggies and spinach. Grab your favorite 8 inch skillet heat some olive oil and start by cooking those onions. Toss in your peppers and sausage with a sprinkle of salt and pepper. In a separate bowl whisk your eggs with the cheese cream and spices until they're well combined. Once your veggies are sizzling add the spinach and let it wilt down. Pour in those seasoned eggs give everything a gentle stir and let it start setting up on the stove. Then pop it in the oven for about 7 minutes.
Perfect Pairings
I love serving this frittata with a simple side salad or some roasted veggies. Air fried asparagus is amazing alongside it. If you're not watching carbs a slice of crusty bread makes it even better. It's also perfect on its own especially for a quick breakfast.
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My Best Tips for Success
Want to know my secrets for the perfect frittata? Give your eggs and veggies a light stir before they go in the oven. Use the middle rack for even baking. Feel free to swap in mushrooms tomatoes or zucchini if that's what you have. And don't worry if you need to make it dairy free almond milk works beautifully.
Sizing It Up or Down
Need to adjust the size? Here's what works for me: Use 2 eggs for a small 6-8 inch pan 4 eggs for medium 8-10 inch or 6 eggs for a large 10-12 inch skillet. It's super easy to scale up or down depending on how many people you're feeding.
Keeping It Fresh
Got leftovers? Lucky you! Pop them in an airtight container and they'll stay good in the fridge for 3 days. I like to reheat individual slices in the microwave for a quick breakfast. You can even freeze portions for up to 2 months just wrap them well and reheat whenever you need a quick meal.
Not Your Average Omelet
You might be wondering what makes this different from an omelet. Well frittatas are like the laid-back cousin of omelets. They're cooked slowly finished in the oven and meant for sharing. Plus you don't have to stress about that tricky omelet flip!
Not Just for Breakfast
Don't feel like you can only make this in the morning. I often whip it up for dinner especially on those busy weeknights when I want something quick but still nutritious. It's so satisfying any time of day.
Make Ahead Magic
This is my go-to for meal prep. I make a big frittata on Sunday slice it up and pack it away for easy grab-and-go breakfasts all week. It reheats beautifully and tastes just as good as day one.
Good for You Too
I love that this dish isn't just delicious it's packed with good stuff too. You get protein from the eggs iron from the spinach and healthy fats that keep you feeling full. It's the kind of food that makes you feel amazing inside and out.
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Works for Every Diet
Whether you're doing keto gluten free or just trying to eat healthier this frittata fits right in. I love how flexible it is you can really make it work for any eating style without giving up flavor.
Mix It Up
Get creative with your ingredients! Sometimes I swap in kale for the spinach or use turkey sausage to lighten things up. Crumbled feta gives it a nice tangy kick and cherry tomatoes add such pretty color. Make it your own that's what cooking is all about.
Add Some Heat
Like it spicy? Me too! Try adding an extra pinch of cayenne some red pepper flakes or fresh jalapeños. The heat works so well with the creamy eggs and savory sausage. It's a game changer trust me.
Serving in Style
When I'm hosting brunch I serve this right in the skillet it looks so rustic and pretty. A sprinkle of fresh herbs on top adds that perfect finishing touch. Everyone always asks for seconds!
Watch the Clock
Every oven is a little different so keep an eye on your frittata after about 7 minutes. I know mine is perfect when the center still has a slight jiggle it'll finish cooking while it rests just like a good steak.
Layer it Right
Here's a pro tip I learned after making countless frittatas. Layer your fillings before adding the eggs. Put the sausage and veggies down first then pour the egg mixture over top. Every bite will have the perfect balance of flavors.
Sauce It Up
Want to take it to the next level? Try adding a dollop of tangy sour cream a drizzle of hot sauce or my personal favorite some homemade pesto on top. These little extras make each bite even more special.
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Fresh Herbs Make Everything Better
Right before serving I love to sprinkle on some fresh herbs. Dill chives or cilantro whatever I have growing in my garden. It adds such a lovely pop of color and that fresh flavor really makes the whole dish come alive.
Frequently Asked Questions
- → Why does my frittata need dairy?
Dairy adds moisture and richness to the frittata. Without cream or milk, the eggs can become dry and rubbery. If you're dairy-free, you can substitute almond or coconut milk.
- → How do I know when my frittata is done?
The frittata is done when the center is slightly jiggly but mostly set. It will continue cooking after you remove it from the oven, so it's better to take it out a little early than risk overcooking.
- → Why shouldn't I use the top oven rack?
The top rack can cause the frittata's surface to burn before the inside is fully cooked. Using the middle or lower rack allows for even cooking from bottom to top.
- → Can I make this frittata dairy-free?
Yes, you can make this dairy-free by replacing the heavy cream with almond or coconut milk. The texture might be slightly different but it will still taste great.
- → Why do we stir the eggs just once after adding them?
A quick stir prevents the bottom from burning while keeping the texture light. Over-stirring can make the frittata dense and tough instead of fluffy.
Conclusion
This keto-friendly frittata combines eggs, sausage, and fresh vegetables for a filling breakfast. Ready in 25 minutes, it's perfect for busy mornings or weekend brunches. Each serving packs great flavor with just 4g carbs.