Spinach, Arugula, Kielbasa, Feta and Olive Frittata

Spinach, Arugula, Kielbasa, Feta and Olive Frittata

Make your mornings a little more exciting than a granola bar or bowl of cereal. You can whip up this frittata recipe the night before and store it in the fridge if you are tight on time in the mornings. This frittata recipe is full of flavor. We like to use turkey Kielbasa or tomato & basil chicken sausage for a little extra flavor. The best part about this recipe is that it’s healthy. You won’t feel guilty for having more than one slice.

Spinach, Arugula, Kielbasa, Feta and Olive Frittata

Spinach, Arugula, Kielbasa, Feta and Olive Frittata

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Keyword: breakfast, eggs, frittata, kielbasa
Servings: 6 people

Ingredients

  • 10 eggs
  • ½ cup whole milk
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 tbsp olive oil
  • 6 oz turkey kielbasa may also use chicken sausage
  • ½ medium red onion thinly sliced
  • 1 tbsp garlic
  • 6 cups arugula and spinach mix
  • ½ cup kalamata olives sliced
  • feta cheese
  • parsley

Instructions

  • Preheat the oven to 350°F
  • In a bowl, whisk the eggs, milk, salt and pepper together
  • Cut the turkey kielbasa into coins and then cut in halves
  • In a large, ovenproof skillet, heat olive oil over medium heat and add kielbasa. Cook each side until just about fully cooked through
  • Add sliced red onion and garlic
  • Once onion is soft, add the arugula and spinach. Cook until wilted
  • Pour the egg mixture into the skillet and spread evenly
  • Using a silicone spatula, scrape the sides of the pan and gently pull the egg from the edges towards the middle so curds form and frittata firms up
  • Sprinkle the top with olives and feta cheese
  • Transfer the skillet to the oven. Cook at 350°F for about 5-7 minutes until the top is golden and mostly dry (there may be some liquid released on top)
  • Remove from oven. Let sit for 5 min. Sprinkle with parsley and serve


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