Breakfast egg bakes and frittatas are always fun to put together. They are delicious when fresh and warm out of the oven, but they also store well in the fridge. Great as leftovers. Great as part of weekly meal preps. Here’s a recipe for a frittata that has sliced potatoes and chunks of chicken sausage, along with leeks and spinach. It’s cooked in a 12-inch cast-iron skillet for a nice crust along the sides. Slice and serve!
- 1 large leek, chopped
- 3 cups baby spinach
- 1 lb potatoes, peeled and cut into thin slices (used white potatoes here)
- 1/2 lb chicken Italian sausage, casing removed, broken into small chunks
- 5 eggs + 5 egg whites, beaten
- coconut oil
- black pepper
- Preheat oven to 350F.
- In a 12 inch cast-iron skillet over medium heat, cook the leeks with a bit of salt and drizzle of coconut oil.
- Once the leeks soften and lightly brown, add the spinach.
- Remove from skillet and set the mixture aside to cool.
- Back to the skillet, heat some coconut oil and add the sliced potatoes.
- Cook the potatoes until they begin to brown, about 5 minutes.
- Remove from skillet and set aside to cool.
- In a mixing bowl, combine the eggs, egg whites, black pepper, and salt.
- Grease the skillet with some melted coconut oil.
- Layer the potatoes in the bottom of the skillet and put the leek/spinach mixture on top.
- Sprinkle in the pieces of sausage.
- Pour the beaten egg mixture.
- Bake the skillet for 45 minutes or until the frittata is set and not runny.