Fontina Frittata With Italian Sausage

Name: Fontina Frittata With Italian Sausage
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 wedges, 8 serving(s)
Ingredients: 8 ounces ground Italian sausage; oil; 1/2 cup onion, chopped; 1 (10 ounce) package frozen chopped spinach, thawed, well drained; 1 (16 ounce) can diced tomatoes, drained; salt and pepper; 12 eggs; 1/2 cup heavy cream; 1 teaspoon kosher salt; 1 cup Fontina cheese, shredded

Submitted by JAG0913

"Frittatas are the ultimate convenience food. Served hot or cold, they're good for breakfast, lunch, or dinner. You can also interchange or add many other ingredients."

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photo by JAG0913

Ready In:: 50mins
Ingredients:: 10
Yields:: 8 wedges
Serves:: 8

ingredients

8 ounces ground Italian sausage
oil
¹⁄₂ cup onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 (16 ounce) can diced tomatoes, drained
salt and pepper
12 eggs
¹⁄₂ cup heavy cream
1 teaspoon kosher salt
1 cup Fontina cheese, shredded

directions

Preheat the oven to 450°F.
Saute sausage in oil in a 10"nonstick ovenproof skillet over medium-high heat until nearly cooked through, about 3 minutes.
Add onion and cook 2 more minutes, or until onion is softened.
Stir in spinach, tomatoes, salt and pepper. Cook 1-2 minutes.
Remove and set aside.
Wipe out skillet and coat generously with nonstick spray.
Combine eggs, cream, and salt in a blender until frothy.
Pour egg mixture into the hot saute pan and cook over medium heat just until curds form, stirring constantly.
Stir in sausage mixture and cheese, transfer pan to oven, and bake 15-20 minutes, or until set in the center.
To unmold frittata, place a large plate, serving side down, over the pan and carefully flip the pan and plate over simultaneously to release. Place another plate on the frittata, invert again, and slice into wedges.