Frittata with spinach, olives and chicken sausage

Ingredients:

• 6 large eggs
• 1/4 cup whole milk
• 2 tbsp + 2 tsp extra-virgin olive oil
• 2 cooked chicken sausages, sliced ​​into thin rounds (or remove casings)
• Half a small red onion, thinly sliced
• 1 teaspoon coarse salt
• 2 cloves garlic, thinly sliced
• 3 cups baby spinach
• 1/3 cup coarsely chopped pitted Kalamata olives
• 1/3 cup crumbled feta, plus extra for serving
• Sea salt and freshly ground black pepper
• Chopped fresh parsley for serving
• Olive oil for garnish

Preparation:

1. Preheat oven to 175°C.
2. In a medium bowl, beat eggs and milk until foamy.
3. In a large ovenproof skillet, heat 2 teaspoons of olive oil over medium-high heat. Add the chicken sausage pieces and cook on all sides for 4–6 minutes, turning frequently. Transfer the sausage to a plate until ready to use.
4. Add 1 tablespoon olive oil to the skillet and heat over medium-high heat. Add the onion and 1/2 teaspoon salt. Cook, stirring frequently, until the onion is softened but not browned. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add 1 tablespoon room temperature water to the skillet to prevent the garlic from burning and the remaining 1 tablespoon olive oil, then add the spinach and the remaining 1/2 teaspoon salt. Cook, stirring frequently, until the spinach wilts and the water in the skillet has evaporated, about 2 minutes. Spread the frittata filling evenly over the skillet and spread the chicken sausage in an even layer.
5. Pour the egg-milk mixture over the filling and use a silicone spatula to carefully pull the eggs from the edges to the middle so that the eggs begin to set.
6. Shake the pan a couple of times to loosen the frittata from the bottom (the top will still be raw). Sprinkle with olives and feta. Place the pan in the oven and bake until the frittata is almost dry (the feta will release some liquid—this is normal, but make sure the egg is fully cooked) and lightly browned on top, 5–7 minutes.
7. Let rest for 5 minutes, then transfer the frittata to a large plate and sprinkle with sea salt and black pepper to taste. Sprinkle with additional feta cheese, parsley, and a drizzle of olive oil. Slice and serve warm or at room temperature.