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Happy St. Patrick’s Day!!
Did you remember to wear green today or were you subjected to a little pinch for not having on any green??
Well this recipe has plenty of green and is quite delicious for any time of day and a great way to use some of those leftovers that you may have in your refrigerator.
- 12 whole Large Eggs
- Salt And Black Pepper
- ¼ cup Grated Parmesan
- ½ cup Shredded Monterey Jack Cheese
- 2 dashes Hot Sauce, Optional
- 2 Tablespoons Butter
- 1 whole Medium Onion, Halved And Sliced Thin
- 1 Green Bell Pepper, Diced
- 1 whole Baked Potato, Cooled And Diced
- 1 cup Whole Spinach Leaves
- 1 cup ground mild sausage, cooked
- ¼ cup Frozen Sweet Peas
Preheat the oven to 375 F.
Beat together the eggs with the salt and pepper (do not over-beat; just mix until the eggs mostly come together.) Stir in the grated cheeses and set aside. (Stir in hot sauce if using.)
In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and green bell pepper and cook for several minutes, stirring frequently, until the onions and peppers are soft and golden brown.
Add in frozen peas, ground sausage diced potato, sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the spinach and stir to cook about 1 minute until everything is hot.
Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything and top with additional cheese. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.
Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top.
Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm with fresh fruit.
*Recipe Modified from The Pioneer Woman