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ImpossibleTM Sausage Frittata Recipe

A slice of Impossible Sausage Frittata on a plate next to the whole frittata in a skillet, and a cup of coffee.
  • 8Servings
  • Super Easy
  • 9Ingredients
  • 10 minPreparation
  • 25 minCooking
  • 35 Total TimeTotal Time

This Impossible™ Sausage Made From Plants Frittata Recipe is why we look forward to weekends. For an impressive yet super simple brunch that will dazzle your customers, whip up this savory and satiating plant-based sausage-packed frittata. It’s brimming with meaty sausage made from plants, leafy green spinach, zesty scallions, and creamy mozzarella AND cheddar cheeses. The eggs get another hit of decadence thanks to a dousing of heavy cream.

9 Ingredients

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  • 8 Impossible™ Sausage Patties Made from Plants
  • 1 Tablespoon Butter or Plant-based butter
  • 6 Ounces Crimini Mushrooms, diced
  • 1 Cup Spinach
  • 3 Spring Onions, chopped and divided
  • 10 Eggs or plant-based eggs
  • 1/2 Cup Heavy cream or oat milk
  • 3/4 Cup Shredded mozzarella or plant-based mozzarella
  • 1/4 Cup Shredded cheddar or plant-based cheddar
5 steps
  1. Preheat the Oven

    Preheat oven to 177C. While oven is heating, warm a pan on the stove over medium heat.

  2. Cook the Impossible Sausage

    Add butter to pan. Sear Impossible Sausage Patties, approximately 2 minutes per side. Remove sausage from pan, chop into small pieces, and set aside.

  3. Sauté the Vegetables

    Add mushrooms to the pan and sauté for 2-4 minutes. Add spinach and cook until wilted. Turn heat to medium-low and add the cooked sausage and ⅔ of the freshly chopped spring onions to the pan.

  4. Add the egg mixture

    Beat the eggs in a bowl. Add heavy cream and cheeses to eggs and mix well. Add egg mixture to sausage and vegetables in the pan. Mix well with heat-proof rubber spatula.

  5. Bake and Enjoy

    Place pan into oven and bake for 15-20 minutes until slightly browned and the center of frittata is set but not dry or cracking. Remove frittata from oven and cool for 10 minutes. Transfer to plate for serving, or serve from the pan. Garnish with remaining scallions and cut into 8 slices. Serve warm or room temperature. Enjoy!

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