Sausage and Vegetable Frittata

This frittata is full of a few of my favorite things...sausage, mushrooms, and spinach.

 You can substitute red bell pepper in this, and it is wonderful as well. You can also add other vegetables that you like, including zucchini and/or yellow squash. If you add squash, chop it into small pieces and sauté with the onion and bell pepper. You will need a 9-inch oven-safe skillet for this recipe.

Ingredients:

1/2  lb ground sausage (I use sage-seasoned sausage-it is awesome in this!)

1/2 cup finely chopped onion

1/4 finely chopped leek (optional; but I had some on hand so I threw it in there)

1/3 cup finely chopped green bell pepper (can substitute red bell pepper)

1/3 cup small- diced zucchini (optional)

1/2 cup chopped "Baby Bella" mushrooms (optional)

6 large eggs

1 Tablespoon chopped fresh basil

1/2 cup shredded cheddar cheese

Preheat the oven to 400ºF

1. Cook the sausage in the 9-inch oven-safe skillet until almost cooked through, breaking up the sausage well. Add the onions, leeks, bell pepper, and if using, zucchini. Sauté with the sausage until onions are soft and the sausage is cooked thoroughly. 

2. Add the mushrooms and the spinach and cook for 1-3 minutes more until mushrooms are slightly more tender. 

3. In a small bowl, whisk the eggs until lightly beaten. Evenly pour the eggs over the sausage mixture and sprinkle the chopped basil evenly over the whole thing. 

4. Using a rubber spatula, gently lift the edges of the frittata and tilt the pan so that uncooked mixture goes under the portion that you are lifting. Work your way around the pan, repeating this until the edges are set and hardly any egg is running from the middle.

5. Put the entire skillet in the oven and bake for 5 minutes, making sure that the frittata is not browning to quickly. Sprinkle the cheese over the top and bake for a few more minutes to let the cheese melt over the frittata. 

6. To serve, run the spatula around the outside and slightly under the frittata to loosen it from the pan and slide onto a plate or serving platter and cut into even wedges. Serve hot!

Makes about 8 small wedges.

Remember, you can make this to suit your taste and your crowd's taste. Be creative and think of flavors you love together- even bacon can be used instead of sausage..or in addition to it! Have fun and enjoy eating this for breakfast, lunch or dinner.