12 Days of Sausage – Recipe #4

7 out of oven

Think of it as our gift to you: 12 unique recipes created by Seattle chefs using Isernio’s products.

Today’s 12 Days of Sausage recipe comes from someone who is very familiar with our products, Margaret Isernio.


Margherita’s Frittata
Serves 6 – 8 as a main course

    • 17 eggs
    • 4 Isernio’s Mild or Hot Sausages, casings removed or 1 lb. Italian Chicken roll
    • 4 Tbsp. unsalted butter
    • 1 sweet yellow onion, coarsely chopped
    • 1 large shallot, coarsely chopped
    • 5 cloves garlic, pressed
    • 1-1 lb. 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 tsp. fresh ground nutmeg
    • 1/2 tsp. pepper
    • about 3 tsp. salt

Optional – 1 bunch of Asparagus, steamed, dried and sliced into 1″  pieces.
(NOTE: Use half as much Spinach, if adding Asparagus)

Pre-heat oven to 300°. 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 well using a fork or wire whisk. Add Egg mixture to skillet. Mix with a large spatula and fold in the Mozzarella. Place Asparagus pieces in now, if using. Make sure everything is distributed evenly. Place skillet in the pre-heated oven for 25 – 30 minutes. May need to turn on Broiler and place skillet under broiler for about 5 minutes, until top is golden. Let cool slightly for 5 minutes. Run a large spatula around the edge of the skillet to loosen the Frittata, transfer it, top side up, using the spatula, to a large platter. Cool for about 30 minutes before serving, or cover with plastic wrap and place in the refrigerator if not serving immediately.

Can make up to 5 days ahead.

Check out more photos of this recipe here!

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