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Substantial Baked Frittata for a Crowd

Last Updated: March 12, 2025

Featured In: A Baked Frittata to Feed Out-of-Town Guests

Description

This hearty, crowd-pleasing baked frittata is designed to serve a small group. Bursting with savory flavors, it features spicy Italian sausage, tender wilted greens, and a medley of four cheeses—all bound together in a golden, set texture. Best enjoyed at room temperature, it’s ideal for weekend late breakfasts, casual gatherings, or as a versatile anytime dish.

Ingredients (Serves 6–8)

• 6 large eggs (room temperature preferred)

• ½ cup heavy cream (or whole milk for a lighter version)

• 1 cup cooked & crumbled spicy Italian sausage (from 1 link, ~4 oz raw)

• 2 cups mixed greens (e.g., spinach, arugula, or kale; chopped)

• 1 cup shredded mozzarella

• ½ cup grated Parmesan cheese

• ¼ cup crumbled feta cheese

• ¼ cup grated fontina cheese (or cheddar, if preferred)

• 1 tablespoon olive oil

• Salt & freshly ground black pepper (to taste)

• Optional garnish: Fresh basil leaves

Instructions

Prep & Preheat

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a 10-inch oven-safe skillet with olive oil.

Egg Mixture

1. In a large mixing bowl, whisk eggs and heavy cream until fully combined. Season with ½ teaspoon salt and ¼ teaspoon black pepper.

Cook & Layer Fillings

1. Sauté Sausage: Heat olive oil in a non-stick skillet over medium heat. Add raw sausage and cook for 5–7 minutes, breaking into crumbles with a spoon until browned and cooked through. Transfer to a plate to cool slightly.

2. Sauté Greens: In the same skillet (no need to clean), add chopped greens and cook for 2–3 minutes until wilted. Drain excess moisture if necessary.

Assemble & Bake

1. Layer: In the prepared baking dish, spread the cooked sausage and wilted greens evenly across the bottom. Sprinkle all four cheeses over the top. Slowly pour the egg mixture over the ingredients, ensuring full coverage without overflowing.

2. Bake: Place the dish in the preheated oven and bake for 35–40 minutes. The frittata is ready when the top is golden, the center no longer jiggles, and a toothpick inserted into the middle comes out clean.

Rest & Serve

1. Remove from oven and let cool for 10–15 minutes to firm up. Slice into squares or wedges. Serve at room temperature for best flavor, garnished with fresh basil if desired.

Include recipe photo: Place a high-quality image of the baked frittata sliced on a platter, showcasing its golden top, crumbly cheese layers, and sausage-green filling.