Frittata with spinach, olives and chicken sausage

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 6
Calories 195, total fat 16 G., saturated fats 4 G., proteins 10 G., carbohydrates 3 G., fiber 1 G., cholesterol 203 mg, sodium 263 mg, sugar 1 G.

A frittata is the perfect way to pack your breakfast with healthy fiber and protein! This dense Italian omelet is typically filled with a variety of ingredients. One of the most popular combinations is spinach, natural chicken sausage, olives, and feta. Frittata can be served warm or cold.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 large eggs
1/4 cup whole milk
2 tbsp + 2 tsp extra-virgin olive oil
2 cooked chicken sausages, sliced into thin rounds (or remove casings)
Half a small red onion, thinly sliced
1 teaspoon coarse salt
2 cloves garlic, thinly sliced
3 cups baby spinach
1/3 cup coarsely chopped pitted Kalamata olives
1/3 cup crumbled feta, plus extra for serving
Sea salt and freshly ground black pepper
Chopped fresh parsley for serving
Olive oil for garnish

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, milk, kupaty (fried sausages), garlic, spinach, Kalamata olives, feta cheese, parsley

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a medium bowl, beat eggs and milk until foamy.

In a large ovenproof skillet, heat 2 teaspoons of olive oil over medium-high heat. Add the chicken sausage pieces and cook on all sides for 4–6 minutes, turning frequently. Transfer the sausage to a plate until ready to use.
Add 1 tablespoon olive oil to the skillet and heat over medium-high heat. Add the onion and 1/2 teaspoon salt. Cook, stirring frequently, until the onion is softened but not browned. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add 1 tablespoon room temperature water to the skillet to prevent the garlic from burning and the remaining 1 tablespoon olive oil, then add the spinach and the remaining 1/2 teaspoon salt. Cook, stirring frequently, until the spinach wilts and the water in the skillet has evaporated, about 2 minutes. Spread the frittata filling evenly over the skillet and spread the chicken sausage in an even layer.
Pour the egg-milk mixture over the filling and use a silicone spatula to carefully pull the eggs from the edges to the middle so that the eggs begin to set.
Shake the pan a couple of times to loosen the frittata from the bottom (the top will still be raw). Sprinkle with olives and feta. Place the pan in the oven and bake until the frittata is almost dry (the feta will release some liquid—this is normal, but make sure the egg is fully cooked) and lightly browned on top, 5–7 minutes.
Let rest for 5 minutes, then transfer the frittata to a large plate and sprinkle with sea salt and black pepper to taste. Sprinkle with additional feta cheese, parsley, and a drizzle of olive oil. Slice and serve warm or at room temperature.

Author of the recipe - Daphne Oz is an American writer, journalist, and television host.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Breakfast / Main courses / Bird / Eggs and dairy products / / Italian cuisine

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