I’ve never really understood why frittatas are typically considered only a breakfast or brunch food. I feel that this attitude prevents them from fulfilling their true potential. As most college students and twenty-somethings who are cooking for themselves for the first time would probably agree, eggs are a totally legit dinner food. We found this frittata to be a rustic and satisfying dinner—a savory combination of eggs, potatoes, sausage, and vegetables. Many frittatas contain cheese, but this one doesn’t—it’s Milkless Monday, after all! The omission of cheese makes this dish rather similar to a Spanish tortilla (which, incidentally, is entirely different than the Mexican tortillas used to make quesadillas, burritos, etc.), except that Spanish tortillas are cooked on the stovetop and involve some potentially-tricky flipping action, while this is simpler to make since it just bakes in the oven.
One major bonus to having a frittata for dinner? If you have leftovers, you’ve got a ready-made tasty treat for breakfast! Huzzah!
- 2 pounds Yukon gold potatoes
- 3 tablespoons vegetable oil
- 1/2 large red or white onion, diced roughly
- 6 eggs
- 2 tablespoons plain soy milk (or regular milk, if you’re into that)
- 3 ounces baby spinach, chopped roughly
- 6 ounces roasted red peppers, chopped roughly
- 6 ounces chicken apple sausage, sliced
- salt and pepper
- Preheat oven to 375 degrees.
- Cut potatoes into slices about 1/3-inch in width (note: you can peel the potatoes first if you like, but this is not necessary). Toss with 2 tablespoons oil and season with salt and pepper to taste. Transfer potato slices to a baking dish (I used a glass 9×13). Bake for 20 minutes.
- While potatoes are baking, chop onion. Add to baking dish after potatoes have been in oven for 20 minutes, then bake for 10 additional minutes. Remove from oven and side aside.
- Turn oven up to 400 degrees. In a large bowl, whisk together eggs, soy milk, and salt and pepper to taste. Stir in baby spinach, red peppers, and chicken sausage.
- Use remaining tablespoon of oil to coat the bottom of a 12-inch cast iron pan. Spread potatoes and onions in pan. Pour egg mixture over potatoes and onions. Cover pan with foil and bake for 20 minutes.
- Remove foil and bake for 10 additional minutes. Cool 5 minutes before serving.
- We find this frittata perfectly pleasant as is, but if you’re a real egg enthusiast, I recommend using up to 8 eggs.
This is one of my favorite recipes of all time. It’s not quick, but it always makes food for two nights and is something I look forward to all week!
I’m so glad to hear that it’s one of your favorites! Yes, this recipe does take some planning ahead, but it’s SO worth it 🙂