Spinach Sausage and Mushroom Frittata

Spinach, Sausage, & Mushroom Frittata

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I haven’t posted a recipe in a while, but hopefully my recipe-posting frequency will pick up a bit. I have so many recipe ideas, but sometimes I don’t have the ingredients on hand or simply don’t have the time to make a recipe and take relatively pretty photographs. I’ve been feeling rather…inspired?…of late, though, so more recipes should be coming your way. Yay!

When you’re on a Whole30 (like me), simple food is king. Especially when it’s something you can make in bulk and eat throughout the week (planning for the win!). So I love me some frittata! I eat frittatas regardless of whether I’m on a Whole30 or not, actually. They’re just so easy. But for me, this Spinach, Sausage, & Mushroom Frittata is something extra special.

There are quite literally hundreds of different combinations possible for a frittata. Maybe thousands! But I have a relatively simple formula for my frittatas.

2 Veggies + 1 Meat + 10 Eggs

…and that’s a wrap. In the case of this frittata, that means Spinach + Mushroom + Sausage + 10 eggs. Well…and onions, but browned/caramelized onions are pretty much a given in any of my frittatas.

Lots of things go great in a frittata, but I think adding too many things at once ruins a frittata, so keeping it relatively simple makes perfect frittatas almost every time. I pick two veggies that I want in my frittata, throw in a meat (bacon, sausage, ham, ground beef, etc.) and call it good. Ten eggs seems to be the ideal amount for a frittata (for me). I have a LARGE, 12-inch cast iron, and anything less just makes a thin egg pancake. Weird.

Obviously, if you don’t have a behemoth cast iron like me, your cook time will be a little longer, so adjust the recipe as necessary.

Spinach Sausage and Mushroom Frittata

Well, I basically just told you my frittata secret, so I don’t really even need to give you a recipe, do I?

I will anyway.

Spinach Sausage Mushroom Frittata

Because I like y’all.

Seriously, feel free to use this recipe as a template for creating your own simple, personally perfect frittata. However, I do think that this frittata is pretty freaking awesome, so I hope you try it out before venturing off on your own fantastical frittata adventures!

Spinach, Sausage, and Mushroom Frittata

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Spinach, Sausage, and Mushroom Frittata

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 generous slices from one giant frittata 1x


  • 12 Tb cooking fat (I typically use ghee)
  • ½ lb ground sausage
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • ½ small onion, chopped
  • 10 eggs
  • salt and pepper, to taste


  1. Preheat oven to 350 degrees. Heat up a 10-12″ cast iron skillet on medium-high heat. Add cooking fat. This is when I like to chop the veggies and beat the eggs with salt and pepper (and any other spices) in a medium-sized bowl. That way, it’s all prepared as I’m making the frittata.
  2. Add onion and cook, stirring occasionally, until they begin to soften and brown. Add ground sausage, breaking it up as it browns and cooks through.
  3. Once sausage is browned, add mushrooms and spinach. Cook, stirring occasionally, until mushrooms are slightly browned and spinach is wilted, about 2-4 minutes.
  4. Turn off burner, make sure everything in the pan is distributed fairly evenly, and pour beaten eggs into the pan. Immediately transfer to the preheated oven.
  5. Cook for 20 minutes or until eggs are completely cooked through (no longer runny).


*Cook time will vary based on the diameter of your cast iron pan. A smaller pan requires more cook time because the layer of eggs is thicker.

*Feel free to get creative and add your own spices! I like to spice up the sausage as it’s cooking or sprinkle spices on top of the frittata right before it goes in the oven.


I'm Chelsea, the author behind Chelsea Joy Eats! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

11 thoughts to “Spinach, Sausage, & Mushroom Frittata”

  1. Great recipe with the spinach and all those nutritious protein packed eggs. The mushroom add a extra special touch. Thanks for sharing on Real Food Fridays. Pinned & twitted.

  2. Yum! This looks so tasty! I usually add bacon to my eggs, but have been meaning to try with sausage for a while. I’m definitely motivated to do so now 🙂 I also love your blog!

  3. This is the first recipe I tried with my cast iron skillet and it was a success! I used sweet turkey sausage instead of regular breakfast sausage, and added some sage (dried, but fresh would have been more awesome probably!) when adding the sausage. I did find it needed just a bit more salt when I ate it, but I didn’t put any seasoning on it before I put it in the oven, so that could have helped. A very nice and filling recipe for someone on a low sugar diet 🙂

    1. Woah. I feel honored that one of my recipes broke in your cast iron pan! Thanks for trying the recipe, and I’m glad you loved it! Frittatas are the bomb. 🙂

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