Margherita’s Frittata
By: Isernio's Sausage
Published: Friday, January 15, 2010 - 5:43pm

Ingredients




eggs

4 pounds Isernio’s Mild or Hot Sausages, casings removed or 1  Italian Chicken roll
4 tablespoons unsalted butter
1 sweet yellow onion, coarsely chopped
1 large shallot, coarsely chopped
5 cloves garlic, pressed
1 pound pkg. frozen spinach, thawed in microwave, all liquid squeezed out
1/4 cup proscuitto, thinly sliced into bits
1/2 cup Parmesano Reggiano, finely grated
1/2 cup pecorino romano, finely grated
1/2 cup mozzarella, coarsely grated
1/8 teaspoon fresh ground nutmeg
1/2 teaspoon pepper
teaspoon about 3  salt

Preparation

1 Pre-heat oven to 300°F. Cook sausage in a large 12″ non-stick oven proof skillet on medium heat, breaking it up with a wooden spoon into small pieces. Cook until the meat just looses it’s pink color, do not over cook, then transfer with a slotted spoon to a plate. Add butter to the skillet and melt. Add onion and some salt, cook until soft, about 15 minutes. Add shallot and garlic, cook for a few minutes until shallot is soft. Add spinach and cook for about 5 minutes. Stir in proscuitto bits and cooked sausage. Turn off heat. Crack eggs in a large bowl and add Parmesano, Pecorino, Nutmeg, Salt & Pepper, blend  


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About


Today’s 12 Days of Sausage recipe comes from  Margaret Isernio
*Optional – 1 bunch of Asparagus, steamed, dried and sliced into 1″  pieces.
(NOTE: Use half as much Spinach, if adding Asparagus)