The whole breakfast for dinner idea is genius to me. I truly love breakfast food, and I would say that breakfast is actually my favorite meal of the day, but when I wake up, the last thing I want is a huge breakfast. All I crave at that hour is coffee! So I love mixing it up and ending my day with a protein and veggie packed meal that both satisfies a hungry belly and repairs the mind and body after a tough workout and long work day! I served my frittata over GF pancakes with some maple syrup drizzled over the top because we both love the salty/sweet combination. But this Italian frittata would be delicious with some fresh crusty bread, too! Try this ASAP and enjoy!
1 TBSP olive oil
2 links Italian sausage (can substitute meatless sausage)
½ yellow onion, finely chopped
1 package sliced mushrooms
1 tsp rosemary, minced
1/4 cup diced roasted red peppers
2 cups baby spinach
2 cups baby spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh grated parmesan cheese
GF pancakes (optional)
maple syrup (optional)
Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the eggs in a bowl. Whisk in the rosemary.
Heat the oil in an oven-safe medium-sized skillet over medium heat. Cook the garlic in the olive oil until it starts to brown, 1 to 2 minutes. After you remove the casings from the sausage, add it to the skillet and cook until almost browned. Be sure to stir the sausage often and break it up into small pieces.
Add the onion to the sausage. Cook for about a minute, or until the onion is soft. Add the mushrooms and cook for about 5 minutes. Add the peppers and spinach. Cook for another minute, stirring.
Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan; transfer to the oven and bake until just set, 5 to 7 minutes.
Remove from the oven, cover and let sit, 3 to 5 minutes. Cut into wedges and serve on top of a GF pancake with some maple syrup drizzled over the top.