Believe it or not, since I went into quarantine I am busier than ever with Zoom conferences and checking in on family and friends. I am organizing, cleaning and trying to stay creative. I feel a bit like a shark – as long as I keep moving I feel “normal”ish.
I have always made Frittata’s…particularly on a Sundays so I have an easy, nutritious, yummy something to eat when I don’t have time to cook or just don’t feel like cooking.
A Frittata is a great way to use up bits of things in the fridge – it’s easy to make and keeps for 5 days in the fridge.
I literally go shopping in my fridge for the random ingredients. You can use almost anything in them that you would eat with eggs. Get creative and go for it!
This recipe is for my Italian Sausage and Spinach Frittata.
I like to lay out all of the ingredients, treating my preparation like arranging flowers. Food is beautiful and I enjoy working with it. It makes me happy!
INGREDIENTS
The amount of each ingredient you use has to do with the size pan you use. I use a 12” Iron Le Creuset pan. You will want to use an oven proof pan. You can’t make a mistake, as long as you have enough room in the pan.
4 Mild Italian Sausages
4 Hot Italian Sausages
12 Eggs
6-8 Small potatoes
1 Carton of cherry tomatoes
1 Bag of Baby Spinach
3-4 Garlic Cloves finely chopped
Grated Mozzarella & Cream Cheese (but you can use any amount and kind of cheese or combinations of cheeses to your liking)
Sea Salt and Fresh Ground Pepper
- Preheat the oven to 175 while you cut the cherry tomatoes in half.
Place on a small cooking sheet with just a touch of olive oil.
Sprinkle the finely chopped fresh garlic, salt, and pepper and let them bake until they are almost dried. They will be incredibly sweet and delicious in the Frittata.
This will take about an hour so go call a few friends or family while the house fills with the wonderful scent of garlic.
- When you are ready to prepare the rest of your ingredients slide the sausage out of the skin. Chop it up a bit while your oven safe pan heats up with just a bit of olive oil in it.
- Put the small potatoes in boiling water or you can fry them if you prefer.
- While the potatoes are cooking, brown the sausage and cook it until it’s almost done. Then toss in the onion (finely chopped). Leave the stove on at a low heat and occasionally toss.
- Crack your eggs and beat them. Add in 2/3rds of the cheese(s). Mix well.
- When the potatoes are cooked, dice them into small pieces and toss those into the pan with the sausage and onions.
- Add the tomatoes to the pan and boost the heat in the oven to 350.
- Toss the spinach into the egg and cheese mixture and mix well. On medium heat on the stove and heat until the ingredients start to hold together.
- Once the oven is preheated, sprinkle the balance of the cheese on the
Frittata place your oven safe pan into the oven. Keep an eye on it
and remove once the cheese starts to brown.
You can dig right in once you remove from the oven, then refrigerate the rest. This is my favorite “go to” meal and snack.
Remember it’s a great way to use up leftovers and make the most of your food supply! If you try this recipe share what you put into yours