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Sausage & Spinach Frittata

Source of Recipe

Macklinda


List of Ingredients

Sausage & Spinach Frittata

8 ounces patty sausage
2 tablespoons olive oi
1 red bell pepper, coarsely chopped
Salt and pepper, to taste
1 tablespoon thyme, tarragon, dill or marjoram
10 large eggs
1 package (10 ounces) frozen whole-leaf spinach, thawed and squeezed dry
3/4 cup shredded Cheddar cheese (3 ounces)
3 tablespoons unsalted butter




Recipe

1. Preheat the oven to 350°F. In a nonstick ovenproof skillet, cook the sausage over medium heat until brown. With a slotted spoon, transfer the sausage to paper towels to drain. Add the oil and bell pepper to the skillet, and cook until the pepper is softened. Season with salt and pepper. Stir in the herb, and set aside to cool slightly.

2. In a large bowl, whisk the eggs until frothy. Add the spinach. Roughly chop or crumble the sausage and add, along with the cheese. When the vegetables have cooled slightly, add them to the eggs.

3. Wipe out the skillet, and add the butter over low heat. When the butter is melted, pour in the egg mixture. Smooth out the top. Transfer to the oven, and bake for 15 minutes or until the eggs are set. Invert the frittata onto a plate. Cut into 8 wedges.

Makes 8 wedges

Each wedge has: 314 calories, 26g fat (10g saturated), 18g protein, 3g carbohydrates (1.6g fiber), 311mg cholesterol, 393mg sodium. Good source of: beta carotene, riboflavin, vitamin B12, selenium.