Best Sausage Fontina Frittata Recipes

Fontina Frittata With Italian Sausage image

Provided by JAG0913

Categories Breakfast

Time 50m

Yield 8 wedges, 8 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 341.6, Fat 25.3, SaturatedFat 11.2, Cholesterol 369.4, Sodium 928.5, Carbohydrate 8.5, Fiber 2.1, Sugar 3.9, Protein 20.6

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.