Italian Sausage, Goat Cheese And Spinach Frittata

Rise and shine with the golden goodness of a flavour-packed frittata
By Elle Vernon
Photography Andre Martin • Styling Elle Vernon • Photo Chef Sarah-Jane Hallett
Italian Sausage, Goat Cheese And Spinach Frittata

Italian Sausage, Goat Cheese And Spinach Frittata

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– 8






  • 1 tbsp 1 extra virgin olive oil

  • 400 g 400 Italian spice sausages (about 4 sausages)

  • ½ ½ brown onion, finely diced

  • 1 1 bunch English spinach, trimmed

  • 8 8 free-range eggs

  • ½ cup ½ (125ml) milk

  • 70 g 70 marinated goat’s cheese

  • Basil leaves and watercress, to garnish

  • Sourdough toast, to serve

  • Salt and pepper, to season


  • Preheat oven to 200°C fan-forced. Heat oil in a 20cm non-stick ovenproof frying pan over medium heat. Add sausages and cook, turning occasionally, for 8 minutes or until just cooked through. Set aside for 5 minutes, then thinly slice.
  • Meanwhile, to the same pan (no need to wash it), add onion and cook, stirring occasionally, for 4 minutes or until onion is almost soft. Add spinach and cook for a further minute or until it has slightly wilted. Remove pan from heat. Arrange sliced sausage on spinach.
  • Whisk eggs and milk together in a large bowl and season. Evenly pour egg mixture over sausage mixture. Scatter goat’s cheese over the frittata, then transfer to the oven and cook for 15 minutes or until the egg has set. Set aside for a couple of minutes to cool slightly, then slice into wedges. Garnish with basil and watercress and serve with sourdough.

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