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Have you ever tried apple in your omelet or eggs? I am telling you, I was very skeptical as my Mother-in-law was whipping up a big omelet for the family for breakfast one morning and she had apples in it. She had enjoyed an apple omelet at a restaurant in NYC once, and assured me I’d love it. She was right. It’s actually my favorite flavor combination in omelets now which lead me to this Sausage, Apple and Goat Cheese Frittata!
As October comes to a close already (wow, time flies) and the holiday season is just around the corner, this Sausage, Apple and Goat Cheese Frittata is the perfect way to whip up breakfast for your family and friends! It’s easy to make, but the flavor combination is impressive and delicious!
This is also something that is great to make on Sunday so that you can reheat and eat on the go all week!
For more breakfast inspiration, check out this recipe round-up.
Sausage, Apple and Goat Cheese Frittata
Ingredients
- 1 tbsp ghee (can sub olive oil or butter)
- 1 cup thinly sliced white onion
- 1 clove garlic, minced
- 1 cup thinly sliced sausage links (I use Peterson's Farms Spicy Breakfast Sausage Links)
- 1 1/2 cups thinly sliced apple (I use Honeycrisp) (or one small apple)
- 2 cup baby spinach
- 10 medium eggs
- 1/4 cup Nut-Pods Original Dairy-free Creamer (you can also use unsweetened full fat coconut milk, whole milk or heavy creamer here)
- 1/4 tsp kosher salt, or more to taste
- 1 pinch black pepper
- 2 tbsp crumbled goat cheese (optional, omit if Whole30)
Instructions
- Preheat oven to 350.
- Heat ghee over medium heat in an oven-safe skillet (preferably cast iron). When hot, Add the onions, garlic and sausage to the skillet. Cook, stirring until the onions are tender, 3 to 4 minutes.
- Add apples and continue to cook, stirring, until apples are tender, about 3 more minutes.
- Remove from heat and add the spinach to skillet. Stir in until just wilted. Spread the skillet contents into a single even layer. Set aside.
- Meanwhile, in a large bowl combine the eggs, salt, pepper and creamer and whisk until very well combined and frothy. Pour egg mixture evenly into the skillet with the sauteed apples and onions.
- Crumble the goat cheese over the top, then transfer to the middle rack of the oven. Cook until the eggs have just set, about 15 minutes.
- Remove from the oven and allow to cool for about 10 minutes before slicing into 8 large slices.
Nutrition information is automatically calculated, so should only be used as an approximation.
Any chance you could make this ahead of time?
yes absolutely!
Make this for any brunch or holiday breakfast meal!
Does the size of the cast iron skillet make a difference in cooking time? My 10” cast iron seems a little small to produce 8 large servings.
This is a go-to for us. Easy and so delicious!
Hi, do I chop sausage links or not? Sorry I got confused. I want to try out the recipe just wanted be sure of the sausage links. And what goat cheese is your favorite for frittata? Thanks!
yes! You are correct! 🙂 Hope you enjoy!
Frittata for the dinner WIN!!! So easy and delicious! I used turkey breakfast sausage and it was perfect. Thanks for another great recipe. I will be making this again- soon!
Love all DD recipes! They always turn out just as delicious as they look. Plus my family (picky boys) love them too!
Love all DD recipes! They always turn out as delicious as they look. Plus my family (picky boys) love them too!
I made this dish on Christmas morning and my family loved it! We were all wrangling for the ledtovers too. I used lacinato kale instead of spinach. I also could not find spicy breakfast sausage links so I did add 1/4 tsp of red pepper flakes when sauteeing the onions, sausage and apples. Truly delicious! Will definitely make this again.
This was so delicious! My husband was a bit weary of the ingredients but once he tasted it, he was sold!
I thought this was super easy to put together for a weeknight meal. Mine was not whole 30, as I used whole milk and herb crusted goat cheese (lots of it!). It was delicious. I was skeptical of the apples but they were a delightful addition. I served it with roasted acorn squash.