Instructions

• Preheat oven to 350°F. Lightly grease a 9″ pie plate or quiche pan and set aside.
• If your 10 ounce package frozen chopped spinach is not already thawed and well drained, thaw it and squeeze out as much liquid as possible; set the drained spinach aside.
• Heat a medium skillet over medium heat. Add the entire 8 ounce package ground sausage and cook, breaking it up, until no longer pink, about 6–8 minutes.
• Using a slotted spoon, transfer the cooked sausage to a bowl and leave the pan drippings in the skillet.
• Add 1 teaspoon olive oil to the skillet with the drippings. Add the 2 medium red onions (diced) and sauté until tender and translucent, about 8–10 minutes.
• Add the drained chopped spinach to the skillet with the onions and cook, stirring, until excess moisture has evaporated, about 4–5 minutes. Remove the pan from heat and let the mixture cool briefly.
• In a large bowl, beat the 6 large eggs vigorously for 1–2 minutes until well blended.
• Add 2 cups shredded mozzarella cheese to the beaten eggs and stir to combine. Then stir in the cooked spinach-onion mixture, the cooked sausage, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/2 cup undried tomatoes until evenly combined.
• Pour and spread the mixture evenly into the prepared pie plate or quiche dish.
• Bake in the preheated oven for 40 minutes, or until a knife inserted in the center comes out clean. Remove from oven, let rest a few minutes if desired, then slice and serve.