ingredients.
- (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
directions.
- Preheat the oven to 375°F
- Heat a large oven-proof pan over medium-high heat
- Combine the eggs and half & half in a large bowl and whisk until combined, add some salt and pepper
- Add the sausage to the pan and cook until browned, remove the sausage onto a plate and return the pan to the heat
- If not a lot of fat rendered from the sausage, you may want to add a pat of butter to the pan and melt
- Add the spinach to the pan and cook until wilted, about 4 minutes
- Add back the cooked sausage and the chopped tomatoes, stir in the pan to mix evenly
- Give the egg mixture another whisk and pour it over the sausage, sun-dried tomatoes and spinach
- Dot the pan evenly with the soft goat cheese
- Cook the frittata on the stove for another 5 minutes to allow the eggs to set
- 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
- Serve and enjoy!
