Spinach and Sausage Frittata
From: Chicago Celebrates by The Junior League of Chicago
(Favorite Recipes Press; November 1996; ISBN: 0961162236; HC)
Cookbook Heaven at Recipelink.com

Servings: 4 to 5

• 1 pound Italian sausage
• 1/4 cup olive oil
• 1 (10-ounce) package frozen spinach, thawed, drained
• 8 ounces mushrooms
• 1 medium onion, chopped
• 6 eggs
• 3/4 cup grated Parmesan cheese
• 2 cloves of garlic, minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon marjoram
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

1. Brown sausage in large skillet over medium heat; remove sausage and drain well.
2. Heat olive oil in skillet until a haze forms. Add spinach, mushrooms and onion. Saute until onion is translucent. Remove from heat.
3. Combine eggs, 3/4 cup Parmesan cheese, garlic, basil, marjoram, salt and pepper in bowl and mix well. Stir in sausage and mushroom mixture.
4. Pour into buttered 9-inch cast-iron skillet or pie plate. Sprinkle with mozzarella cheese and remaining 1/4 cup Parmesan cheese.
5. Bake at 350 degrees for 25 minutes or until set.