| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 large eggs
- 1/4 cup whole milk
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 2 fully precooked chicken sausages, sliced into thin rounds (or removed from casing)
- 1/2 small red onion, thinly sliced
- 1 teaspoon kosher salt
- 2 garlic cloves, thinly sliced
- 3 cups baby spinach
- 1/3 cup pitted, roughly chopped Kalamata olives (or Turkish gemlik olives)
- 1/3 crumbled feta cheese (preferably French), plus more for garnish
- Flaky sea salt and freshly cracked black pepper
- Chopped fresh parsley, for garnish
- Olive oil, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the eggs and milk until frothy.
- In a large ovenproof skillet, heat 2 teaspoons of the olive oil over medium-high heat. Add the chicken sausage coins and brown them on all sides, 4 to 6 minutes, turning often. Transfer the sausage to a plate until ready to use.
- Add 1 tablespoon of the olive oil to the skillet and heat it over medium-high heat until shimmering. Add the onion and 1/2 teaspoon of the salt. Cook, stirring often, until the onion is soft but not browned. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Add 1 tablespoon room temperature water to the pan to stop the garlic browning, and the remaining tablespoon of olive oil, then stir in the spinach and the remaining 1/2 teaspoon of the salt. Cook, stirring often, until the spinach is wilted and the water in the pan evaporates, about 2 minutes. Spread this frittata filling evenly in the skillet and layer with the chicken sausage.
- Pour the egg-milk mixture over the frittata filling and use a silicone spatula to scrape the sides of the pan and gently pull eggs from the edges toward the middle so that soft curds form and the frittata begins to firm up.
- Give the pan a couple of good shakes to release the frittata from the pan bottom (the top of the frittata will still be raw). Sprinkle the olives and feta over the eggs. Transfer the skillet to the oven and cook until the fritatta is mostly dry (the feta will release some liquid–this is fine–but just be sure the egg is completely cooked) and lightly browned on top, 5 to 7 minutes.
- Let rest 5 minutes, then slide the frittata onto a large plate and sprinkle with flaky sea salt and pepper to taste. Top with more feta, parsley and olive oil. Slice into wedges and serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 195 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 203 mg |
| Sodium | 263 mg |
Reviews
Delicious and so easy!
Just made for breakfast while watching Daphne do same on the show. Easy and delicious, I may add tomatoes next time.
Just made this and it’s easy and delicious. It’s elegant enough to serve to guests for a simple dinner with a nice light red wine
Fantastic! We skipped the olives because my husband and I aren’t big olive fans, but otherwise followed the recipe. Easy to make and super delicious! Leftovers are great the next day too.
Excellent!! I’ve made this recipe several times and it is simply delicious and easy! My 12 month old son loves this as well. One of his favorites by far!
Made this for dinner last night and my husband and I really enjoyed it. Followed the recipe exactly (maybe a few extra olives). Had a piece for breakfast this morning and I think it tasted even better. Fast, easy and quite tasty.
Excellent as written. Loved the flavor. Good warm or room temp.
This was excellent. Just full of flavor and healthy ingredients. Will definitely make this again.