Spinach, Sausage, & Mushroom Breakfast Frittata

True confession: I think the idea of serving your loved one breakfast in bed is adorable.

Now, if your Valentine happens to define “breakfast” quite literally as “the first meal of the day”…and if said Valentine likes to sleep until noon, while you’re bright-eyed and bushy-tailed at 8:30…that whole “breakfast” thing might pose a bit of a problem. Not that I know what that’s like, or anything.


For this Valentine’s Day edition of the Holiday Recipe Club, we were tasked with using beef, strawberries, or heavy cream (what variety!). I knew I wanted to take a crack at something savory, and given the approaching Valentine’s holiday, a delicious breakfast you could make for your sweetheart seemed like the perfect answer.

This would be a tasty and energizing meal to wake up to…or to warm up when noon rolls around and your Valentine rolls out of bed.

Spinach, Sausage, & Mushroom Breakfast Frittata


  • 2 tbsp extra virgin olive oil
  • 1 green bell pepper, diced
  • 4 oz mushrooms, washed and sliced (I used baby portabellas)
  • 3 links precooked chicken sausage, sliced into 1/2-inch rounds (I used Sweet Italian with Red Pepper)
  • 1 10-oz package frozen chopped spinach, thawed and drained of its liquid
  • 5 large eggs
  • 2 tbsp heavy cream
  • 1 tsp black pepper
  • Pinch of red pepper flakes
  • 1 cup of shredded Mexican-blend cheese

1. Preheat the oven to 325 degrees F and spray an 8- or 9-inch pie plate with nonstick cooking spray.
2. Heat oil in a medium saucepan, then add green pepper and mushrooms and cook over medium-high heat until softened and fragrant–about 7 minutes.
3. Add chicken sausage and continue to cook until heated through, about 5 more minutes.
4. Stir in thawed spinach and turn heat to low.
5. In a separate bowl, beat together eggs, heavy cream, and black and red peppers.
6. Spoon chicken and veggie mixture into greased pie plate, then carefully pour egg mixture over top (there may have been some spillage in my kitchen). Gingerly turn the mixture over with a fork or spoon to allow the egg to reach the bottom of the dish.
7. Sprinkle cheese over the top of the frittata.
8. Bake for 30 minutes, or until cooked frittata is set and no longer jiggly in the center.
9. Let sit for 5 minutes, then slice and serve!

Makes 6-8 servings. Frittata can be stored in an airtight container in the fridge, or frozen and reheated as leftovers.

Don’t forget to check out the other Holiday Recipe Club posters!

13 thoughts on “Spinach, Sausage, & Mushroom Breakfast Frittata

  1. This looks delicious! I could definitely go for brunch in bed 🙂 I sometimes love when my husband sleeps late because it gives me the chance to sneak around in the kitchen and surprise him with the wake up meal!

  2. That frittata sounds lovely. I gave up on the thought of breakfast in bed years ago when I realized that no matter who made it for me, they always left me the dishes to do, too. 😛

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