Hooked on Frittata


This meal was, sort of impressively, made with both humans in the Tiny Kitchen. Link, mercifully, stayed out, and quiet, on the couch. My favorite part was when I was cooking sausage standing sideways with one foot on the pedal of the trashcan to keep the lid open for Karl who was cracking eggs.

Lies. My favorite part was eating it. But other than that…

It’s a frittata, you know the drill, whatever’s lurking in your fridge is fair game and will probably taste great. Maybe not those pickles there, at least not with that marshmallow fluff… Mine was inspired specifically by a treasure I found in our freezer, a pound of lovely sausage from when we were visiting our friend in the Absolute Back of Beyond, Virginia. We had some of this great sausage at her house for breakfast one day, and I regretted out loud that we would not be there to visit the farmers market and pick up some to take home with us. Her immediate response was to call her friends at HeartMoss Farm who had sold her the sausage in the first place and we just drove on out there and bought six pounds (at $6/lb. – my New York sensibilities were boggled.) We ate a bunch of it when we got home, but there was still some hiding in the back of the freezer and it just screamed frittata at me.


This frittata included:

  • 6 eggs
  • 4 tbsp cream
  • 4 c. baby spinach
  • 6 oz. riced cauliflower
  • 4 oz cheddar cheese
  • 1 small onion
  • 1/2 lb. sausage meat
  • splash of olive oil

Finely dice up your small onion. Bash the bag of cauliflower around until it has no large clumps.


Whisk together eggs and cream with salt and pepper to taste. Karl did this for me, and used a fork (I was ambivalent at him) which, in retrospect, I would not recommend. If you have a whisk, use it.

cooking onions

Sauté the diced onions until tender (if they brown a little, that’s delicious too…) Once they are translucent…

…add the baby spinach and let it wilt, stirring frequently. Reserve in a bowl.

wilted spinach
cooking riced cauliflower

Back into that same pan, cook the riced cauliflower until it is piping hot and has reduced some moisture. You CAN rice your own, of course, but this stuff is just awesome.

Stash that cauliflower in the bowl with the other veg and brown and crumble your sausage. Meanwhile, preheat your oven to 375.

crowded bowl

Er… I think this bowl may have been optimistic, at least if I wanted to stir. Which I did…

Magic! My bowl is bigger! Stir up the contents, and, if you didn’t muck up your (oven-safe!) non-stick, return it to the pan. If you DID, wash that bad boy, dry him off, and add a little butter. THEN add all the filling.

Bigger bowl.
filling in pan

I like to distribute my filling evenly by stabbing it with the pointy edge of my spatula, I think it gives the egg a good route to the bottom throughout.

Pour the egg mixture gently over the top of the filling, letting it seep into the bottom of the pan. See those globs of white? Should have used the whisk…

Bake at 375 until the center is set but not hard – eggs, done in the pan, overdone on the plate… Start with 15 minutes and then check it, I let mine go about 25 and that was great.

egg added to pan

BE CAREFUL when that pan comes out of the oven, my impulse is still always to touch the handle. Do not touch the handle unprotected! Yes, I put my oven mitt over it to remind me…

Run a clean silicone spatula around the edges and slide gently under the egg to de-pan. I was lazy and did not wash my slightly mucked up non-stick, so I had to get a thin flipper and persuade the middle to let go as well. Loosen gently until you can slide the whole thing onto a serving plate.

Divide into quarters and eat immediately. Do not pass go, do not post food porn on facebook! Microwaves well later, but, as we’ve established, the Tiny Kitchen does not have such a thing. I suppose I’ll have to throw it back in the oven tomorrow and see what happens!


Nutrition information (per serving): 464 cal., 36g fat, 6.3g carb., 28.9g protein. Some lovely potassium and iron as well, bonus.


Today’s mess included:

  • 1/4 c. measure*
  • 3 glass bowls**
  • chef’s knife (technically a santoku…)
  • 2 silicone spatulas
  • fork (should have used a whisk)
  • butter knife (for feeding the howling cat)
  • 10″ non-stick skillet

*Karl: is there some other way to measure 4 tablespoons? Me: oh, yeah, that’s a quarter cup…

**Would have been two, if I were a better judge of volume!


About Sarah

Freelance NPC
This entry was posted in Breakfast, Recipes and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s