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Chicken Sausage and Spinach Frittata

December 27, 2008
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  • 6 large eggs
  • 3 tablespoons heavy cream
  • 3 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup grated fontina cheese
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1 medium onion sliced
  • 3 medium boiled potatoes sliced
  • 1 cup frozen chopped spinach thawed
  • 3 links chicken sausage taken out of the casings
  • ½ cup cilantro chopped

Preheat the broiler and place the top rack 4 to 5 inches from the broiler element.  In a large bowl, whisk together the eggs, cream, 2 teaspoon of salt and pepper.  Add ½ cup of the cheese and ¼ cup of the cilantro and whisk. Set aside.

In a 10-inch nonstick ovenproof skillet, heat the olive oil.  Add the onions, garlic, and cook, stirring, until the vegetables are soft and lightly browned.  Add the spinach and cook it for another 2-3 minutes.  Add the sausage and potatoes and stir until they are golden brown. Pour the egg mixture over the vegetables.  Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle is still loose, 3 to 4 minutes.

Remove from the heat and sprinkle the remaining ½ cup cheese over the top.  Place under the broiler until the eggs are slightly puffed and the cheese is bubbly and golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.

Remove from the oven and carefully slide the frittata out onto a large serving platter.  Garnish with the remaining chopped cilantro.  Slice and serve immediately.

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