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I used to make this as a spinach and sausage pie, with both top and bottom crust, and it was one of our favorites. Then we started doing the low carb thing and I couldn’t waste the carbs on crust anymore. Voila–this frittata was born! It’s super simple, low carb, and delicious.
Saute a medium onion that you’ve diced, with a roll of turkey sausage and a little olive oil til the meat is browned and the onion is soft. Remove from the heat, drain, and let cool slightly.
In the meantime, squeeze the moisture out of a 20 oz package of chopped spinach and put it into a large bowl. Season with salt, black pepper, and one teaspoon garlic powder, then stir well.
Stir in one cup of ricotta cheese, six eggs, and two cups of shredded mozzarella, then stir in the sausage and onions. Pour into a greased 13 x 9 Pyrex pan and bake at 375 degrees for 35-40 minutes.
Let cool slightly, then cut into squares and serve with a side salad, or fruit if you’re serving this for brunch (and aren’t doing the low carb thing).
Variations: I can’t eat red meat, so I use turkey sausage. I’ve also made this with Tofurkey Brand Italian “sausage”, and it was delicious. You could use any kind of sausage you want, including regular Italian sausage cut into pieces. You could also use pepperjack, Swiss, or even vegan cheese for the mozzarella, and use egg substitute instead of whole eggs. Like most of my recipes, you can adapt this to suit your needs and your tastes!
