• (12) large eggs
  • (½) cup half & half
  • (½) lb sausage
  • (3-4) oz sun-dried tomatoes, chopped
  • (5) oz baby spinach
  • (2) oz goat cheese, soft
  • s&p


  1. Preheat the oven to 375°F
  2. Heat a large oven-proof pan over medium-high heat
  3. Combine the eggs and half & half in a large bowl and whisk until combined, add some salt and pepper
  4. Add the sausage to the pan and cook until browned, remove the sausage onto a plate and return the pan to the heat
  5. If not a lot of fat rendered from the sausage, you may want to add a pat of butter to the pan and melt
  6. Add the spinach to the pan and cook until wilted, about 4 minutes
  7. Add back the cooked sausage and the chopped tomatoes, stir in the pan to mix evenly
  8. Give the egg mixture another whisk and pour it over the sausage, sun-dried tomatoes and spinach
  9. Dot the pan evenly with the soft goat cheese
  10. Cook the frittata on the stove for another 5 minutes to allow the eggs to set
  11. Transfer the pan to the middle of the oven and let cook for about 30 minutes until the frittata is nice and fluffy and you can insert a knife into the frittata and it comes out clean
  12. Serve and enjoy!