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Natural Awakenings Milwaukee Magazine

Organic Egg Frittata

Spinach mushroom frittata sitting on yellow striped kitchen towel.

Tvirbickis from Getty Images/CanvaPro

This frittata is bursting with farm-fresh goodness. Savor the superior taste and nutrition of organic eggs, supporting regenerative farming practices with every delicious bite.

Yield: 4 servings

1 lb organic pork breakfast sausage, chopped

1 Tbsp grass-fed ghee or butter

1 onion, diced

2 cloves garlic, minced

2 cups spinach leaves, chopped

8 large organic eggs

½ cup grass-fed cheddar cheese, shredded

Salt and pepper to taste

Preheat the oven to 350° F. In a large skillet on medium heat, add ghee or butter and onions. Cook until onions have softened, about four minutes. Add minced garlic and cook for an additional minute. Add in chopped spinach leaves, stirring until wilted down, about one minute.

Place cooked mixture into a greased nine-by-13-inch baking dish and spread out evenly. Place sausage around edges of the pan and in-between gaps of the spinach-onion mixture for an even layer of sausage throughout the pan.

Crack eight eggs into a medium bowl and lightly beat together using a whisk or fork. Pour eggs over top of the sausage-spinach-onion mixture, ensuring all ingredients are covered in egg evenly and completely. Sprinkle with shredded cheese. Place dish in oven and cook for 25 minutes or until eggs are set through the center and golden brown on top.

Recipe and image courtesy of Sara English.