Margherita’s Frittata

Photo: Isernio's Sausage

Ingredients

eggs

4 pounds Isernio’s Mild or Hot Sausages, casings removed or 1 Italian Chicken roll

4 tablespoons unsalted butter

1 sweet yellow onion, coarsely chopped

1 large shallot, coarsely chopped

5 cloves garlic, pressed

1 pound pkg. frozen spinach, thawed in microwave, all liquid squeezed out

1/4 cup proscuitto, thinly sliced into bits

1/2 cup Parmesano Reggiano, finely grated

1/2 cup pecorino romano, finely grated

1/2 cup mozzarella, coarsely grated

1/8 teaspoon fresh ground nutmeg

1/2 teaspoon pepper

teaspoon about 3 salt

Preparation

Pre-heat oven to 300°F. Cook sausage in a large 12″ non-stick oven proof skillet on medium heat, breaking it up with a wooden spoon into small pieces. Cook until the meat just looses it’s pink color, do not over cook, then transfer with a slotted spoon to a plate. Add butter to the skillet and melt. Add onion and some salt, cook until soft, about 15 minutes. Add shallot and garlic, cook for a few minutes until shallot is soft. Add spinach and cook for about 5 minutes. Stir in proscuitto bits and cooked sausage. Turn off heat. Crack eggs in a large bowl and add Parmesano, Pecorino, Nutmeg, Salt & Pepper, blend