Julia Turshen’s Kitchen Sink Frittata Recipe

This Julia Turshen’s Kitchen Sink Frittata Recipe is a healthy and versatile recipe, which features savory breakfast sausage and tender baby spinach. It’s a totally customizable meal, ready in about 45 minutes.

Julia Turshen’s Kitchen Sink Frittata Recipe Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1/2 lb. fresh breakfast sausage, casings discarded
• 6 large shallots, thinly sliced into half-moons (or 1 red onion)
• 5 oz. fresh baby spinach
• 1 large handful cherry tomatoes, halved
• 6 large eggs
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

How To Make Julia Turshen’s Kitchen Sink Frittata

1. Prep the oven: Preheat your oven to 400°F (200°C). Ensure you have an oven-safe skillet ready (cast iron is ideal).
2. Brown the sausage: Place the olive oil in a medium oven-safe skillet over medium-high heat. Use your hands to break the sausage into small crumbles directly into the skillet. Cook, stirring occasionally, until the sausage is browned and crisp, about 10 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the flavorful rendered fat in the skillet.
3. Cook the vegetables: Add the sliced shallots to the hot skillet and cook, stirring occasionally, until they are just softened, about 8 minutes. Add the fresh spinach and cook, stirring constantly, until it has wilted, about 1 minute. Stir in the halved cherry tomatoes and the reserved cooked sausage. Turn off the heat but keep the skillet on the burner.
4. Add eggs and bake: Crack the eggs into a bowl, add the kosher salt and black pepper, and whisk well to combine. Pour the egg mixture evenly over the sausage and vegetable mixture in the skillet. Transfer the skillet immediately to the preheated oven. Bake until the eggs are set and the frittata feels firm to the touch, about 25 minutes.
5. Serve: Remove from the oven. Cut into wedges and serve immediately while hot, or let it sit and serve at room temperature.

Recipe Tips

• Why “Kitchen Sink”? The beauty of this recipe is its adaptability. You can swap the sausage for bacon or chorizo, replace the spinach with kale or chard, and swap the shallots for leeks or white onions. It is designed to use up whatever you have.
• Dairy-Free Base: Unlike many quiches or frittatas that rely on milk or cream, this recipe uses only eggs. This makes the flavor intensely savory and the texture slightly firmer, while also being naturally dairy-free (unless you choose to add cheese).
• The Skillet Matters: A well-seasoned cast-iron skillet is perfect for this. It conducts heat evenly, giving the bottom of the frittata a nice golden crust, and it transitions safely from stovetop to oven.
• Wilting Greens: 5 ounces of spinach looks like a mountain of greens when raw, but it wilts down to a very manageable amount. Don’t be afraid to pack it in; it adds moisture and nutrition.

What To Serve With Julia Turshen’s Kitchen Sink Frittata

This dish is a protein-packed powerhouse that pairs well with simple sides.

• Green Salad: A bright arugula salad with lemon vinaigrette cuts the richness.
• Roasted Potatoes: Crispy home fries or hash browns.
• Crusty Bread: Sourdough toast or a baguette.
• Fresh Fruit: Melon or berries for a sweet finish.

How To Store Julia Turshen’s Kitchen Sink Frittata Recipe

• Refrigerate: Allow the frittata to cool completely. Slice it into wedges and store them in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: You can eat leftovers cold or at room temperature. To reheat, warm slices gently in the microwave or in a toaster oven.
• Freeze: Frittata slices can be frozen. Wrap individual wedges tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Julia Turshen’s Kitchen Sink Frittata Nutrition Facts

• Calories: 320
• Total Fat: 24g
• Saturated Fat: 7g
• Cholesterol: 210mg
• Sodium: 650mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugar: 3g
• Protein: 18g

Nutrition information is estimated per serving based on 4 servings.

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