Sunday, February 9, 2014

Sausage and Spinach Frittata

I'm totally digging the Frittata.  Its a baked Italian omelet that is really more of a quiche without a crust.  With no crust this ventures into the realm of the stupid easy.  Can you brown of sausage and whisk eggs?  That's about the extent of the work needed to make this wonderful brunch dish.

The spinach will overwhelm the pan.  Have no fear it will wilt to about one quarter its original volume.

Sausage and Spinach Frittata

  • 1 lb spicy Italian sausage
  • 1 red onion - thinly sliced
  • 3 cloves garlic minced
  • 1/2 t black pepper
  • 1/2 t salt
  • 12 oz fresh spinach
  • 6 eggs
  • 1/3 c half and half
  • 1 c grated Parmesan, divided
  • 1/2 c grated asiago 

Preheat over to 350F.

Remove sausage from casing and crumble into a large non-stick oven proof skillet.  Brown sausage well over medium high heat.  When well browned reduce heat to medium, and pour of all but 2 T of the fat.

Add thinly sliced onion to the sausage and cook until translucent.  Add minced garlic and cook 1 minute longer.

Add spinach, salt and pepper.  Toss until wilted.  Reduce heat to low.

Whisk eggs and half and half until well blended.  fold in 1/2 c Parmesan and 1/2 c Asiago cheeses.  Fold in.  Pour egg mixture over the sausage spinach mixture.  Cook 2-3 minutes until bottom is set.  Sprinkle 1/4 c Parmesan cheese over the top of the egg mixture.

 Place skillet in the oven and bake 30 minutes.  When done remove from oven and slide onto a large platter.  Sprinkle remaining 1/4 c Parmesan over the top of the finished frittata.  Serve hot.
Brown sausage well to develop maximum flavor.
The spinach will initially overwhelm the pan...have no fear it wilts WAY down.
Sausage and wilted spinach ready for the egg mixture.
Frittata baking in the oven...test with toothpick to make sure center is set before removing.

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