Cast Iron Kitchen Sink Frittata

Cast Iron Kitchen Sink Frittata

Sick overnight? Cure it with a good breakfast.

  • 3 large chicken sausages
  • 3 cups raw chopped spinach
  • 2 ½ cups chopped bella mushrooms
  • 1 ½ cups cheddar cheese
  • 10 large eggs
  • 1 tablespoon ranch dressing
  • 2 teaspoons hot sauce
  • ½ teaspoon Mrs. Dash table blend

  • How to prepare:
    1. Preheat your oven to 400F.
    2. Chop up your sausage and mushroom thin. You want the sausages to cook fast and get crisp.
    3. Start by adding your sausages to your cast iron skillet, at a medium-high heat. Wait until the cast iron has heated before adding the sausages.
    4. While the sausages are cooking, chop your spinach up. Just do a rough chop, nothing fancy needed.
    5. When your sausages are crisp on one side, flip them all over and add your mushrooms and spinach.
    6. While the spinach and mushrooms are cooking, crack your eggs into a container and add your ranch, hot sauce, and spices. Scramble them well.
    7. Mix your sausages, spinach, and mushrooms so that the spinach can wilt fully. Add salt and pepper to taste.
    8. Once your spinach is fully wilted, add your cheese to the top.
    9. Pour your eggs over the mixture and mix everything well. Make sure that the egg is touching the bottom of the pan. Lift the other ingredients if you need to.
    10. Let the mixture cook for a moment, and then put your cast iron skillet in the oven. Cook this for 10 minutes, and then broil the top for 3-4 minutes.
    11. Remove your cast iron from the oven and let it cool for 10 minutes.
    12. Cut into 8 slices (like a pizza) and serve!

    Per slice, the frittata has: 243.75 Calories, 23.25g Fats, 3.02g Net Carbs, and 27.2g Protein.

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