This is fluffy Potato omelette A 25-minute brunch recipe with juicy sausage and delicious Parmesan. The crispy edges from the kadai and the hint of spicy mustard take it over the top!
Why You'll Love This Potato Frittata Recipe
Nothing screams “weekend brunch” like a skillet potato frittata with fresh spinach.
- Perfect for brunch. Frittatas are a simple egg-based recipe that easily feeds a crowd and is enjoyed by all.
- versatile Add the remaining potatoes, mix in some asparagus, or season with paprika if you like.
- Simple. Once the potatoes are tender, let the heat from the stove and oven do its job without too much effort.
- little oil The rendered fat from the pork sausage is perfect for cooking the rest of the ingredients without the need for more oil.
What you will need
Juicy pork sausage and tangy Dijon mustard have delicious goodness. Scroll down to the recipe card at the bottom of the post for exact amounts.
- egg- Feel free to use runny eggs.
- milk – Any type of dairy milk works. Avoid plant-based milk as it is water-based and will not add richness.
- Dijon Mustard – Stone-ground mustard also works. Do not use American yellow mustard for this.
- Pork Sausage – Use your favorite type.
- Yukon Gold Potatoes – Russets are a good swap. Even baby potatoes work.
- salt and pepper – I like kosher salt and freshly-cracked black pepper.
- spinach- You can use chopped spinach for convenience or regular.
- Cheese made in Parma – Make sure it is freshly grated and not bottled.
How to Make a Sausage Potato Frittata
A frittata is as easy as scrambled eggs but without the stir. Scroll down to the recipe card below the post for more detailed instructions.
- Prepare the mixture. Preheat oven to 350F. Whisk eggs, milk and dijon in a large bowl until smooth. Set it aside.
- Brown sausage. Place a large skillet over medium-high heat. It needs to be oven-safe. Add the sausage and cook until it browns, 5-6 minutes. Break it up with a spatula as it cooks. Remove from heat and set aside.
- Cook the potatoes. Add the potatoes to the same pan and cook for 5-7 minutes until lightly browned and tender. Do not overcook them as they will lose their texture.
- Combine everything. Return the sausages to the skillet. Stir in the spinach and cook for another 5 minutes or until wilted.
- Add eggs. Pour into the prepared egg mixture. Swirl the skillet gently so the eggs evenly coat the potato mixture. Allow to cook for about 4 minutes without stirring.
- Bake it. Top it with Parmesan cheese and carefully transfer the skillet to the oven. Bake for 10-12 minutes or until it is set.
- serve Remove from oven and serve immediately.
Tips and variations
This potato frittata with crispy, golden edges will be on your menu every week as you find you can add more flavor and texture.
- Make it cheesy. For a cheesy variation, sprinkle 1/2 cup shredded cheddar or melted cheese over the potato mixture before adding the eggs. Crumbled feta or goat cheese also works.
- Add more vegetables. Stir 1/2 cup chopped asparagus, roasted bell peppers, mushrooms, or caramelized onions into the skillet if you want to make the frittata heartier.
- Stay in the oven. If you don't want to use the oven, lower the heat and let the frittata cook for 4 minutes. Add the Parmesan cheese as usual and then cover the skillet with a lid. Cook for another 10-12 minutes or until eggs are set.
- Use leftovers. Cut off any residue Garlic Herb Hasselback Potatoes or Garlic Herb Roasted Potatoes And use them in this recipe. You don't need to cook them for long, just until they are heated through and then add the spinach.
- Add more protein. Cook with 1/4 cup chorizo, Italian sausage, or ground beef sausage to add more flavor and make it extra filling.
- Add spices. Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon dried parsley to give each bite more depth. 1/4-1/2 teaspoon cayenne pepper or red pepper flakes are also great for heat.
What to Serve with Sausage Frittata
This fluffy potato frittata is the perfect breakfast option with a side of crispy bacon. Enjoy it with your favorite cup of tea, coffee or some orange juice. If you are a coffee-person like me, you have to try mine Sweet Cream Iced Coffee or Iced chai tea latte. For a plant-based alternative, try mine Coconut Milk Thai Iced Coffee.
How to store and reheat leftovers
I always make two batches, one for the weekend and one for reheating throughout the week.
- Fridge: Store it in an airtight container for up to 5 days. You can also slice it up and put each piece in a ziplock bag for an on-the-go snack.
- Freezer: Wrap the whole thing twice in plastic wrap and then once in foil. Store it in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw it overnight in the fridge or reheat directly from frozen.
- To reheat it: Microwave it in 30-second increments until heated through. When it freezes, sprinkle 1 teaspoon of water and put it in the microwave for 2-4 minutes.
More frittata recipes
description
This easy potato frittata recipe with savory pork sausage and spinach is perfect for brunch. You'll love that it's ready in 25 minutes.
- Mix eggs, milk and dijon in a large bowl. Set aside.
- Preheat oven to 350ºF.
- Heat a large skillet over medium-high heat. Add the sausage to the pan and cook until the sausage is browned, breaking up the sausage throughout the cooking process. When sausage is cooked, remove from pan and set aside.
- Immediately add the potatoes to the pan and cook for 5-7 minutes, stirring constantly. You will see light browning and the potatoes will start to be tender, but not mushy.
- Add the sausage back to the pan with the spinach. Cook until the spinach wilts.
- Add the egg mixture to the pan and make sure the eggs are spread evenly through the pan. Let the frittata sit for 4 minutes, do not touch.
- At the end of 4 minutes, top the frittata with Parmesan cheese and transfer the pan to the oven.
- Bake for 10-12 minutes or until the frittata is set. No spillage in the middle if you shake it.
- Remove from oven and allow to cool before serving.
