Does anyone else eat dinner at 9:30?  Besides Europeans?

I typically don’t get off work until 8:00.  By the time my coworkers and I gather our ingredients and go up to the apartment we borrow to cook in, it is around 8:15.  As anyone who has ever cooked knows, prepping ingredients and cooking takes at least an hour, if not more.  When we finally turn on the Olympics and sit down for dinner, it is usually 9:30.  Eating so late doesn’t bother me, as long as dinner is a modest meal.

Last night, my friends and I made a delicious, satisfying, and light frittata.  We modeled it after Bon Appetit’s “Tomato Frittata.”  The original recipe is very simple, consisting of mostly eggs, tomatoes, and cheese.  However, neither my coworker nor I can eat dairy (she is allergic; I am intolerant), so, we decided to omit the cheese and up the flavor profile with more vegetables and some leftover sausage from another night of pita pizzas.

Placing the tomatoes as a layer on top of the eggs in the skillet makes this frittata unique and visually appealing.

I apologize for my blackberry image quality and dark lighting.

Served alongside a bed of butter lettuce with endive and homemade mustard dressing and green beans sautéed with shallots, our Tomato Frittata with Spinach, Sausage, and Onion was one of my favorite meals of the summer.

Happy Friday!


Tomato Frittata with Spinach, Sausage, and Onion


  • olive oil
  • Baby spinach
  • 1/2 a large yellow onion, coarsely chopped
  • 1 link precooked sausage
  • 6 large eggs
  • 2 garlic cloves, minced
  • Sea salt and freshly ground black pepper
  • 1 1/2 pounds ripe plum tomatoes (5–6 medium), cored, cut crosswise into 1/4″ slices


Preheat oven to 350°.   Heat olive oil in a large nonstick skillet over medium-high heat.  Sautee garlic, onion, spinach, and sausage.  When onion is just done, transfer mixture to a bowl.  Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in spinach mixture and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices on top of egg mixture. (Some slices may sink.)

Transfer skillet to oven and bake frittata until eggs are just set in the center, approximately 20 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm.