Spring Vegetable and Sausage Frittata

This flavorful and nourishing frittata is made from fresh spring vegetables, sausage, eggs, and lots of fresh herbs.
Course Breakfast, brunch
Cuisine American
Keyword frittata
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 179kcal
Author Amy K


  • 6-8 large eggs
  • 2 Tbs butter
  • 1 onion diced
  • 1.5 cups potatoes diced
  • 1/2 lb sausage browned - you can use leftover sausage from another meal
  • 4 cloves garlic diced
  • 1 bunch asparagus chopped
  • 2 cups fresh spinach washed and dried
  • 1/2 cup or more shredded cheese: goats, cheddar, parmesan, Romano
  • 2 tsp Italian seasoning
  • 1 tsp sea salt
  • pepper to taste
  • handful fresh herbs chopped- I used oregano, rosemary, and thyme


  • Preheat oven to 400 F. In a large oven proof skillet (like a cast iron skillet), brown sausage and place in a separate container. Drain off extra fat if there is a lot. Place butter in skillet and melt, add in onions, diced potatoes and salt, and cook until onions and potatoes are starting to soften. While those are cooking, place eggs, Italian seasoning and pepper in a separate bowl and whisk until combined. Move to the side. Add in asparagus, garlic, and spinach to the skillet and cook for about 2-3 minutes. Make sure potatoes are cooked, then pour egg mixture over vegetables, cover with shredded cheese, and bake in oven for about 15-25 minutes until eggs are cooked through. Top with fresh chopped herbs right before serving.


Serving: 1g | Calories: 179kcal | Carbohydrates: 10g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 183mg | Sodium: 169mg | Potassium: 384mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1420IU | Vitamin C: 10.9mg | Calcium: 136mg | Iron: 3.2mg