Delicious Frittata Recipe with Spinach, Sausage, & Potato


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This delicious baked frittata recipe with spinach, sausage, and potato is a winner. It’s very versatile and a great way to use up fresh garden veg or leftovers you may  have in the fridge!

Frittata Recipe with Spinach, Sausage, & Potato

Delicious Frittata Recipe with Spinach, Sausage, & Potato

I’m not sure why I don’t make frittatas more often. They are a fabulous way to use up leftover veggies and meat, as well as a great way to sneak in a few veggies {like spinach} for picky eaters. I need quick meals to feed my family right now as we’re deep into ball season this month and our evenings are really busy and this fits the bill!

baked frittata with spinach, potatoes, and sausage

Last night I wanted a meal to include spinach from my garden, as I have a bumper crop and would like to do more than just eat it in salads. I had a few potatoes and a 1/2 pound leftover sausage in my fridge and so I quickly decided on this frittata combo!

Frittatas are seriously one of the more versatile meals out there. Almost everything tastes good in one and they are so easy to make. This sausage, potato, and spinach combo was very tasty. None of my kids even asked about the spinach! Score one for Mom!!

Sausage, Potato, & Spinach Frittata – Quick, One Pot Meal

Sausage, Potato, and Spinach Frittata

Making the frittata is seriously easy. Brown sausage, potatoes, and garlic over medium heat in dutch oven. Cover the dutch oven and let it cook for 10 minutes or so. Slice the potatoes thin for quicker cooking or chunk them like they are in the photo if you’d rather. Add spinach and green onions and cook for a minute or two longer.

start cooking baked frittata on the stove

Mix the eggs and milk and pour over veggies. Top with cheese. Reduce heat to low. Cover the dutch oven again and cook on low until the eggs are set and look done, about 15-20 minutes, or fewer if you use a bigger skillet. I used a 9″ dutch oven because I wanted a fatter frittata, but if I was in a real hurry, I’d use a 12″ skillet and cook this baby up in under 10 minutes.

Here’s the full delicious baked frittata recipe:

Sausage, Potato, and Spinach Frittata

Sausage, Potato, and Spinach Frittata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 3-4 small potatoes, diced
  • 3 cloves garlic, crushed
  • 1/2 pound ground sausage
  • 1 cup spinach, torn or chopped
  • 1 green onion, chopped
  • 9 eggs
  • 1/3 cup milk or half and half
  • 1/2 cup cheddar cheese, shredded
  • Salt and Pepper to taste
  • Fresh chives for garnish


  1. Over medium high heat, begin to cook sausage in a dutch oven. Add potatoes and garlic, stir well and cover. Reduce heat to medium and cook for about 10 minutes, until the potatoes are soft and the sausage is brown. Add spinach and cook for a minute or two more.
  2. While the sausage and potatoes are cooking, mix the eggs and milk in a medium sized bowl.
  3. Turn the heat down to low, add the egg mixture to the dutch oven and top with cheese and salt and pepper. Add salt and pepper to taste, cover the dutch oven, and cook for 15-20 minutes, until the eggs are cooked.
  4. Run your spatula around the edge of the frittata about midway through the cooking time.
  5. Garnish with fresh chives and enjoy!


I used a small dutch oven to get a fatter frittata. You could use a larger dutch oven to reduce cooking time, if you want.

I cooked the entire meal on the stove as I didn't want to heat up the oven. As long as you use low heat, I think it's fine to cook frittatas on a burner. If you'd like to bake yours, just preheat your oven to 400, use an oven safe pan, and bake for about 10 minutes.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

baked frittata with spinach sausage and potato

If you liked this baked frittata recipe, you may like these recipes too:

The Best German Pancakes

5 Minute Egg & Cheese Sandwich

Bacon Wrapped Egg, Spinach, and Cheese Muffins

Rhubarb Scones

Do you eat frittatas? What’s your favorite meat/veg combo? I’d love to hear! Please share in the comments!

brunch frittata

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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  1. I love it when the words “quick” and “one pot” come before the word “meal”. I’m also always looking for ways to use up leftovers other than in soups. Not that I mind soup, but I’m always looking for new ideas and inspiration. Thanks for sharing the recipe!