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Spinach And Sausage Frittata |
Serves: 6
Print this Recipe
1/2 pound bulk Italian sausages
2 tablespoons olive oil
1/2 pound mushrooms fresh, sliced
1/2 cup onions minced
1 10-ounce package spinach thawed and well drained
6 eggs lightly beaten
1 cup romano cheese grated
1 cup provolone cheese grated
2 cloves garlic minced
1 teaspoon basil dried, crushed
1/2 teaspoon marjoram dried, crushed
Freshly ground pepper to taste
Brown sausage in large skillet; remove and drain. Discard grease from skillet; add olive oil and heat until a light haze forms. Add mushrooms and onions; stir-fry over high heat until lightly browned. Stir in spinach and cook 3 minutes. Remove from heat. In bowl combine eggs, 2/3 cup Romano cheese, 1/3 cup provolone cheese, garlic, basil, marjoram, and pepper to taste. Stir in sausage and vegetables. Pour into well-greased 10-inch pie pan and sprinkle with mixture of remaining 1/3 cup Romano and 2/3 cup provolone cheese. Bake in preheated 350° F oven until set, about 25 minutes. Be careful not to overbake or the frittata will become dry.
Spinach And Sausage Frittata comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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