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Florentine Frittata

Florentine Frittata

Florentine Frittata

olive oil
1 tablespoons
smoked sausage,chopped
2 cups
wild mushrooms, sliced
2 cups
minced garlic
1 tablespoons
minced fresh sage
1 tablespoons
frozen spinach
10 ounces
feta or blue cheese
1/2 cups
heavy cream
1/2 cups
freshly ground black pepper
1 teaspoons
2 tablespoons
2 tablespoons
garlic powder
2 tablespoons
black pepper
1 tablespoons
onion powder
1 tablespoons
cayenne pepper
1 tablespoons
dried leaf oregano
1 tablespoons
dried thyme
1 tablespoons


Heat in a 10-inch Nonstick, Ovenproof Skillet:
1 T. olive oil

Sauté in Oil:
2 cups chopped smoked sausage

Add and Sauté:
2 cups sliced wild mushrooms

Stir in; Sauté:
1 T. minced garlic
1 T. minced fresh sage

Top with:
1 10-oz. pkg. frozen spinach, thawed
and drained
½ cup feta or blue cheese, optional

Combine in a Blender:
8 eggs
½ cup heavy cream
1 t. freshly ground black pepper
1 t. Creole seasoning (see recipe below)

Preheat oven to 350°F. Thaw and drain spinach.

Heat oil in a 10-inch nonstick, ovenproof skillet.

Sauté sausage in oil until it begins to brown, about 3 min.

Add mushrooms and sauté until golden, about 3 more min.

Stir in garlic and sage; cook another 30 seconds. Allow to cool slightly.

Top sausage and mushrooms with spinach and cheese.

Combine eggs with heavy cream, pepper, and Creole seasoning in blender and briefly blend ingredients
until frothy.

Pour egg mixture into skillet and cook, undisturbed, until the sides and bottom are set but the center is still loose, about 4 minutes. Bake at 350°F for about 20 minutes or until eggs are set and knife inserted comes out clean.

Creole Seasoning : Mix 2 T. each: paprika, salt, and garlic powder with 1 T. each: black pepper, onion powder, cayenne pepper, dried leaf oregano, and dried thyme.


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