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Margherita’s Frittata

 

This frittata is great for brunch entertaining.  It can be made up to 5 days ahead; just cover, refrigerate and reheat before serving.

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Instructions

  • 1. Pre-heat oven to 300°.
  • 2. Cook sausage in large 12" non- stick skillet, 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 to a plate.
  • 3. Add Butter to skillet and melt. Add Onion and some Salt, cook until soft. Add Shallot & Garlic, cook for a few minutes until Shallot is soft.
  • 4. Add Spinach and cook for a few minutes. Stir in Proscuitto bits and cooked Sausage.
  • 5. Mix Eggs with Parmesano, Pecorino, Nutmeg, Salt & Pepper. Add Egg mixture to skillet.
  • 6. Mix with a large spatula and fold in the Mozzarella.
  • 7. Add in the asparagus, if using.
  • 8. Make sure everything is distributed evenly.
  • 9. Cook in oven at 300° for 25 - 30 minutes. May need to turn on Broiler and place skillet under broiler for about 5 minutes, until top is golden.
  • 10. Let cool slightly for 5 minutes, then transfer, side up, with the big spatula, to a large platter.
  • 11. If not serving immediately, cool for about 1/2 hour, before covering with plastic and placing in the refrigerator,

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