This frittata is great for brunch entertaining. It can be made up to 5 days ahead; just cover, refrigerate and reheat before serving.
Margherita’s Frittata
Ingredients
- 17 Eggs
- 1 16 oz. Isernio’s Italian Chicken Sausage Roll (can also use Hot Italian Chicken)
- 4 Tbsp. unsalted Butter
- 1 Sweet Yellow Onion, coarsely chopped
- 1 large Shallot, coarsely chopped
- 5 cloves Garlic, pressed
- 1 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. Nutmeg
- 1/2 tsp. Pepper
- about 3 tsp. Salt
- OPTIONAL:
- 1 bunch of Asparagus, steamed, dried and sliced into 1" pieces.
- *Note - Do not need as much Spinach, if adding Asparagus.
Instructions
- Pre-heat oven to 300°.
- 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.
- 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.
- Add Spinach and cook for a few minutes. Stir in Proscuitto bits and cooked Sausage.
- Mix Eggs with Parmesano, Pecorino, Nutmeg, Salt & Pepper. Add Egg mixture to skillet.
- Mix with a large spatula and fold in the Mozzarella.
- Add in the asparagus, if using.
- Make sure everything is distributed evenly.
- 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.
- Let cool slightly for 5 minutes, then transfer, side up, with the big spatula, to a large platter.
- If not serving immediately, cool for about 1/2 hour, before covering with plastic and placing in the refrigerator,
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