Recipe: Spinach and Sausage Frittata (using Italian sausage and mushrooms)

SPINACH AND SAUSAGE FRITTATA


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

Brown sausage in large skillet over medium heat; remove sausage and drain well.

Heat olive oil in skillet until a haze forms. Add spinach, mushrooms and onion. Saute until onion is translucent. Remove from heat.

Combine eggs, 3/4 cup Parmesan cheese, garlic, basil, marjoram, salt and pepper in bowl and mix well. Stir in sausage and mushroom mixture.

Pour into buttered 9-inch cast-iron skillet or pie plate. Sprinkle with mozzarella cheese and remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F for 25 minutes or until set.

Makes 4-5 servings
Used by permission to Recipelink.com from Junior League of Chicago
Recipe from: Celebrate Chicago!; A Taste of Our Town by Junior League of Chicago