SAUSAGE & FONTINA FRITTATA

SAUSAGE & FONTINA FRITTATA image

Yield 8 people

Number Of Ingredients 10

6 oz. bulk Italian sausage
1 Tbsp. olive oil
1⁄2 cup chopped onion
1 1⁄2 cups chopped mustard greens, packed
3⁄4 cup canned diced tomatoes, drained
12 eggs
1⁄2 cup heavy cream
1⁄2 tsp. kosher salt
1⁄4 tsp. black pepper
1 cup shredded fontina cheese

Steps:

Preheat oven to 450°. Sauté sausage in oil in a 10-inch nonstick ovenproof skillet over medium-high heat, 3 minutes. Add onion, cook 2 minutes. Stir in greens and tomatoes. Cook until greens wilt. Remove from skillet. Wipe out skillet and coat generously with nonstick spray. Purée eggs, cream, salt, and pepper in a blender until frothy. Pour egg mixture into a hot skillet and cook over medium heat just until curds form, stirring constantly. Stir in sausage mixture and cheese, transfer skillet to the oven, and bake 15-20 minutes, or until set in the center. Unmold the frittata by placing a large plate, serving side down, over the skillet. Carefully flip the skillet and plate over simultaneously to release. Then, quickly place the serving plate on top of the inverted frittata. Flip again to present the top of the frittata.