There’s something about a perfectly baked frittata that just screams comfort food, and here at Margin Street Inn, Sarah’s frittatas have earned a bit of a fan club. Whether you’re a guest enjoying breakfast by the river or looking to recreate some of our inn magic at home, these frittatas are a staple for a reason—they’re hearty, flavorful, and can be customized with whatever you have in your fridge. Below, Sarah shares a few of her favorite combinations, but remember, frittatas are all about improvisation!

Here’s Sarah’s take on the perfect frittata:

Basic Frittata Method:

For a 12″ fluted ceramic baking dish, Sarah uses about 12 extra-large eggs (or 14 large eggs). Scale the egg quantity based on the size of your dish. Don’t worry too much about exact measurements—frittatas are forgiving!

  1. Preheat the oven to 350°F.
  2. Sauté your veggies in coconut oil. Sarah likes to start with onions or leeks, then add mushrooms, tomatoes or zucchini, and finish with greens like spinach or kale. Season generously with Trader Joe’s 21 Seasoning Salute.
  3. Add your protein (optional). If using breakfast sausage, Sarah recommends Jones Maple Breakfast Sausages, precooked and chopped. Crumbled bacon also works great if you’ve pre-cooked and frozen it.
  4. Whisk the eggs, then combine with the sautéed veggies and protein. Add cheeses like sour cream, ricotta, or Parmesan for extra richness.
  5. Pour everything into a baking dish that’s been sprayed with coconut oil or cooking spray. Bake at 350°F for 35-45 minutes until golden brown and firm to the touch.
  6. Let it cool for 5 minutes before slicing.

Frittata Combinations:

1. Bacon, Leek, Tomato, Spinach & Feta Frittata

A delicious combo with a little bit of everything—savory, salty, and fresh!

  • ½ cup crumbled bacon
  • 1 large leek, washed and chopped
  • ½ sweet onion, chopped
  • ½ pint cherry tomatoes, chopped
  • 12-14 eggs
  • ½ cup sour cream
  • ¼ cup grated Parmesan
  • ½ cup shredded Cheddar Gruyere cheese
  • 5-6 shakes of Trader Joe’s 21 Seasoning Salute

2. Sausage, Mushroom, Onion & Kale Frittata

For a heartier, earthy flavor, this one’s packed with sausage and mushrooms.

  • 10 links of Jones Maple Breakfast Sausages
  • 1 medium sweet onion, chopped
  • 1 pint mushrooms, chopped (white or Bella)
  • Big handful of kale or spinach
  • 12-14 eggs
  • ½ cup Ricotta Cheese
  • ¼ cup Parmesan Cheese
  • ½ cup shredded Cheddar Gruyere cheese or your favorite cheese
  • 5-6 shakes of Trader Joe’s 21 Seasoning Salute

3. The Westerly Frittata (Red, White, and Green)

Inspired by the Italian flag, this frittata is bursting with the colors and flavors of Italy.

  • 1 package ground mild or hot Italian sausage
  • 1 pint mushrooms, chopped
  • ½ cup chopped red pepper
  • 1 pint chopped cherry tomatoes
  • 1 medium sweet onion, chopped
  • Handful of chopped spinach or kale
  • 12-14 eggs
  • ½ cup Ricotta Cheese
  • ½ cup Parmesan or Romano Cheese
  • 1 cup shredded Italian cheese blend
  • 5-6 shakes of Trader Joe’s 21 Seasoning Salute

Why We Love These Recipes:

Sarah’s frittatas are the perfect example of flexibility in the kitchen. You can adapt these recipes to suit your tastes or whatever ingredients you have on hand. Whether you’re whipping one up for a cozy family breakfast or preparing a dish for brunch with friends, these frittatas will be the star of the meal.

We hope you enjoy these recipes as much as we do at Margin Street Inn!