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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.

Enjoy!

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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