Frittatas are the Italian equivalent to an omelette. Often chock full of vegetables and cheese, they make a great quick, mid-week entree or sliced into wedges, a perfect appetizer. They are also a great way to make use of leftover cooked vegetables and meat sitting in your refrigerator. We love to make frittatas for those special weekend brunches when the family gathers together. Use your own imagination to combine some of your own personal favorite vegetables, cheeses and meats and create a frittata your family will love!
Deborah Mele 2011
Spinach Potato Frittata
Frittatas are the Italian equivalent to an omelette. Often chock full of vegetables and cheese, they make a great quick, mid-week entree or sliced into wedges, a perfect appetizer.
- 1 Medium Potatoes, Cooked And Cut Into 1 Inch Cubes
- 1/2 Onion, Chopped Finely
- 4 Tablespoons Butter
- 6 Eggs
- Salt & Pepper
- 6 – 8 Sausage Links Removed From Casings
- 1/4 Cup Thinly Sliced Basil
- 2 Cups Sauteed Spinach Squeezed Dry
- 1/2 Cup Freshly Grated Parmesan Cheese
- Heat the butter in a large oven proof skillet, and cook the sausage until browned, breaking the meat up into tiny pieces with a fork while it cooks.
- Add the onions and continue cooking until they are golden and soft.
- Add the potatoes and continue cooking until the potatoes begin to take on color.
- Add the basil, spinach, and cheese and season with salt and pepper.
- Beat the eggs together, and then pour this mixture into the saucepan.
- Turn the heat to low and watch carefully.
- Once the eggs have set on the bottom, and the only remaining moistness is in the center, place the skillet under the broiler until the top is set and golden.