Seasonal Breakfast Frittata Recipe

Enlarge Image Image Gallery Start your morning right with fresh, warm seasonal breakfast frittata. Photo Courtesy Oxmoor House

This easy-to-prepare breakfast frittata recipe has been a longtime favorite in the home of Tracey Ryder, cofounder of local food network Edible Communities. Since the ingredients can be changed according to the season, this breakfast frittata is easy to make with whatever you have in your fridge or whatever is ripe in your garden. The recipe is excerpted from The Lodge Cast Iron Cookbook (Oxmoor House, 2012). 

Seasonal Breakfast Frittata Recipe

serves 8 

3/4 pound bulk mild Italian pork sausage or chorizo
6 large eggs
1 cup heavy cream
Salt, freshly ground black pepper, and red pepper flakes
2 large handfuls baby spinach, Swiss chard, or arugula, washed and spun dry
8 ounces feta cheese, crumbled
1 large ripe tomato, coarsely chopped (optional)

1. Preheat the oven to 375.

2. Cook the sausage in a 10-inch cast iron skillet over medium heat, stirring often, until it crumbles and is no longer pink. Remove the sausage and drain on paper towels. Drain all the fat from the skillet, but do not wipe the skillet clean because you want some of the sausage flavor left behind.

3. Place the eggs, cream, and salt and black and red pepper to taste in a large bowl; whisk until the mixture is foamy. Add the sausage, spinach, feta, and, if desired, tomato and stir until all the ingredients are fully incorporated and coated with the egg mixture.

4. Pour the egg mixture into the skillet and cook over medium heat until it begins to set and hold together around the outside edge. Place the skillet in the oven and bake until the top of the frittata has puffed up and is golden brown, 25 to 35 minutes.

5. Slice the frittata into 8 wedges. Serve immediately.

More Recipes from The Lodge Cast Iron Cookbook: 

• Southern Brunswick Stew 

• Roasted Corn Pudding 

This excerpt has been reprinted with permission from The Lodge Cast Iron Cookbook, published by Oxmoor House, 2012.