Frittata with sausages
3 servings
35 minutes
Frittata with sausages is a hearty and simple dish from Italian cuisine that originated in rural areas and gained popularity worldwide. Its main feature is the airy texture achieved through whipped eggs with milk and flour. In this version of frittata, tender spinach combines with the spiciness of sausages, creating a balance of flavors. Baked in the oven, it turns golden and aromatic. This dish is perfect for breakfast or a light dinner, especially when paired with a green salad dressed with olive oil. Frittata is versatile—different ingredients can be added to create new variations. It has a rich history as it was once a way to use up food leftovers, turning them into an exquisite and nutritious meal. Today, frittata remains a symbol of home comfort and culinary simplicity.
1
Place spinach leaves in a dry pan. Cover with a lid. Set on medium heat for 2 minutes.
- Spinach: 200 g
2
Remove the lid. Allow the liquid to evaporate.
3
Transfer the spinach to the board and chop it.
- Spinach: 200 g
4
Slice the sausages into circles.
- Sausages (wieners): 4 pieces
5
Beat the eggs with flour and milk. Season with salt and freshly ground black pepper.
- Chicken egg: 6 pieces
- Milk: 60 ml
- Wheat flour: 1 tablespoon
- Salt: pinch
- Freshly ground black pepper: pinch
6
Add spinach to the mixture.
- Spinach: 200 g
7
Grease a baking dish (22 cm diameter) with butter.
- Butter: 1 teaspoon
8
Pour in the egg mixture. Add the sausages.
- Sausages (wieners): 4 pieces
9
Bake at 150 degrees for 20 minutes.
10
Serve the frittata hot, with a green salad dressed with olive oil.
