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ImpossibleTM Sausage Frittata Recipe

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A slice of Impossible Sausage Frittata on a plate next to the whole frittata in a skillet, and a cup of coffee.
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  • 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 friends and family (or even just yourself), 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. Frittatas are truly one of those “you-can’t-mess-this-up” kind of dishes. But if you're worried about ruining your beautiful frittata when removing it from the pan and transferring it to your serving plate, here are a few tips: To keep your frittata from sticking, run a spatula or butter knife around the pan's edges, then tap the pan a couple of times (put a little muscle behind this) on a cutting board. The frittata's bottom should pop free. ​​You could also skip the plate altogether and serve your frittata straight from the pan for a table-side approach. This frittata recipe is not just for brunch: It makes for a great, quick-and-easy lunch or dinner too, accompanied with a fresh side salad. Speaking of pans: We opt for a well-seasoned cast iron skillet for our frittata, which helps avoid the underside of your egg mixture sticking to the pan. Plus, cast iron is oven safe. No cast iron? No problem. Just make sure your pan is oven safe and conducts heat well. And size matters. Since we’re dealing with quite a bit of egg, go for at least a 10” pan (remember, a larger pan will yield a thinner frittata and a smaller pan a thicker one and you will have to adjust or eyeball your cooking time to make sure it is set).  Make it all plant-based: Sub out your eggs, heavy cream, and cheeses for the equivalent amount of their plant-based alternatives.

9 Ingredients

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  • 14 Ounces Impossible™ Sausage Made From Plants, Savory
  • 1 Tablespoon Butter or Plant-based butter
  • 6 Ounces Crimini Mushrooms, diced
  • 1 Cup Spinach
  • 3 scallions, 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 375F. While oven is heating, warm a pan on the stove over medium heat.

  2. Cook the Impossible Sausage

    Add butter to pan. Brown Impossible Sausage in the pan until cooked through. Remove sausage from pan 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 scallions 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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