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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


  • 1-2 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.