Egg dishes are perfect for using up leftover meat and veggies in the fridge. I had spinach, sausage, turkey bacon and green onions that I needed to use up, so I decided to mix these with some eggs. Typically, I just make scrambled eggs with meat and veggies thrown in, but a frittata sounded like a good idea, especially topped with some leftover Monterey Jack cheese. I served this with salsa on top for a little kick. We even had some of the frittata leftover, so I cut it into wedges, wrapped in plastic and froze it, for a quick weekday breakfast. Enjoy!
Lisa's Sausage and Spinach Frittata
2 tablespoons butter
1 cup cooked crumbled breakfast sausage (I use Bob Evan's Original Sausage)
1/4 cup cooked turkey bacon pieces
1/4 cup chopped, cooked spinach
2 tablespoons, chopped green onions
9 large eggs
1/4 cup half-n-half
1 cup shredded Monterey Jack cheese
Preheat oven to broiler setting.
Using an oven-proof non-stick skillet, melt butter over medium heat, add sausage, bacon, spinach and green onions. Warm through. In a bowl, scramble the eggs and half-n-half together. Add egg mixture to pan and spread evenly. Season to taste with salt and pepper. Let sit and cook over med-low heat, until sides are set and middle is still slightly runny. Top with cheese and place pan in oven. Broil for 2-3 minutes until eggs are cooked and cheese is melted.