• 4-6 small red potato's or 1 large baking potato, thinly sliced on mandolin
  • 1-2 cups of baby spinach
  • 1/2 cup roasted red bell pepper, sliced
  • 1-2 cups of Conecuh sausage, sliced
  • 6-8 eggs, slightly beaten
  • 2 splashes of cream
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 1 cup sharp cheddar cheese

We make a frittata most Saturday mornings around our home because I can throw it all together, put it in the oven and start on my chores while it is baking.   If it is a lazy Saturday morning, sit on the front porch with a good cup of coffee and a great magazine, which sounds much more appealing to me.

The other reason I love frittata’s, I really don’t have a recipe.  As long as I have some vegetables and a few eggs and cheese on hand I am good to go.  I am giving the basics but I don’t think I have ever made two alike. And, don’t think they are only for breakfast, fantastic for a quick supper.

I do want to talk a little about my hand held mandolin.  I purchased it at my favorite T.J. Max store for less than $10.00( I can’t remember the exact amount).  I am always looking for cooking tools at this store and have come across some pretty incredible bargains.  I have to tell you, IN LOVE with this tool.  It slices all my vegetables paper thin.  I will warn you though,  use with extreme caution and always use the guard when getting to close to the blade.

frittata Frittata


  1. Preheat oven to 350 degrees.
  2. Pour 1-2 tbsps. of olive oil into a cast iron skillet making sure the oil has coated the entire skillet. Heat skillet on top of stove over medium heat.
  3. Add sausage and lightly brown while slicing potato’s, remove from skillet.
  4. Slice potato’s with mandolin and lay over the bottom of skillet,continue cooking over medium heat.
  5. Add sausage, spinach, red bell pepper slices and press in skillet, continue cooking over medium heat.
  6. Lightly beat together, eggs, cream, salt, & pepper.  Add cheddar cheese and pour over ingredients in skillet.
  7. Leave on stove for 2-3 minutes.
  8. Remove from stove top and put into a pre-heated oven.
  9. Continue cooking in the oven until eggs are firm, about 15-20 minutes.
  10. Remove from oven when done, run knife around edge of skillet and invert on plate.
  11. Slice and enjoy.


Note:  Mushrooms, asparagus, artichokes,squash, tomatoes, basil, and thyme can be substituted for any of the vegetables.  I sometimes use left over roasted vegetables and they are delicious in this recipe. Use all types of cheese, including Ricotta or cottage cheese.  In other words, whatever you desire or have on hand.