Spinach, Mushroom and Brat Frittata
I created this recipe as a solution to reusing all those leftover bratwursts after Oktoberfest. It not only reinvents a classic frittata dish, but is a great way to sneak some vegetables into my kids’ diets. My family enjoys Frittatas as a dinner meal, served alongside other breakfast food such as bacon, fruit, or gluten-free pancakes. The beauty of the dish, however is that you can enjoy it any time of the day and add or remove whatever vegetables you’d like.
Serves 4
Ingredients
4 large eggs
½ cup chopped onions
½ cup sliced mushrooms
1 bratwurst, sliced into pieces
1 cup spinach
Mozzarella cheese to taste
Salt and pepper to taste
Directions
In a medium-size skillet, sauté onions, mushrooms and pieces of brat. As they are almost complete, add spinach for a few seconds.
Beat eggs in separate bowl and pour over vegetables. As the sides set add the cheese and continue to cook. When eggs are cooked and cheese is lightly browned remove skillet from heat.
Serve on a plate with salt and pepper to taste.