Friday, July 30, 2010

Foodie Friday - Fontina Frittata with Italian Sausage

I can't believe it's Friday...already!  This is one of those week's that has just flown by.  I hate when that happens! 

Have you ever had a Frittata?  It's just the best "go to" when you're short on time and still need a filling healthy meal for your family.  Breakfast, lunch or dinner.  Just change the add-ins to suit your taste (or whatever's in the fridge), and you're good to go.  Your friends and family will think you fussed and only you will know how easy it was.   If there's any left over, it's just as good cold.

The original recipe for this one came from Cuisine at Home but I changed it up a bit to suit my hubby's taste buds.  Dinner on the table in under an hour and Fudge Surprise Key Lime Pie for dessert!

Fontina Frittata
1 T. olive oil
6 oz. Italian Sausage (about 2, casings removed)  You can also try crumbled bacon, diced ham, cooked breakfast sausage be creative!
1/2 c. onion, chopped
1- 1/2 c. fresh spinach, chopped and packed into measuring cup (try other greens if you like them)
3/4 c.  diced fresh or drained canned tomatoes
12 eggs
1/2 c. heavy cream
1 t. kosher salt
1 c. fontina cheese, shredded (feel free to substitute any kind of cheese your family likes)

Preheat oven to 450 degrees.

Saute sausage in the olive oil in a large ovenproof skillet over medium-high heat until nearly cooked through and broken up, about 3 minutes.  Add onion and cook 2 minutes more or until onion is softened.  Stir in greens, tomatoes, salt and pepper to taste and cook just until greens are wilted, 1-2 minutes.

Remove the mixture to a bowl and wipe out the skillet with a paper towel.  Coat skillet generously with olive oil or spray with cooking spray.

Combine eggs, cream and salt in a blender until frothy.  Pour egg mixture into the hot skillet, stir in sausage mixture and cheese, transfer pan to the oven and bake for 15-20 minutes or until set in the center. Sprinkle with a bit of extra cheese as soon as it comes from the oven, if desired.

To serve, slice into wedges.  Serve with a green or fruit salad.
Makes 6-8 servings.
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