Sausage and Spinach Frittata
Ingredients
Recipe by Dena Fenza. “Growing up, my family mixed in any leftover pasta they had. The result is a macaroni frittata that is so good, you will want to make it over and over.” Perfect for brunch or even for dinner with a salad, this frittata can be adapted to whatever leftover mix-ins you have available in your fridge!
Serves: 8
Instructions
- Boil pasta water and salt.
- In a frying pan (we used an 11-inch pan) heat 1 tablespoon olive oil and add in the sausage links. Begin to break it apart as it cooks. You want to break it into tiny pieces and cook until all the pink is gone.
- While it cooks, MIx the eggs with Pecorino, salt, pepper and Fontina.
- Next, add in the chopped spinach to the sausage and saute until the spinach begins to wilt.
- In the meantime, boil the pasta.
- Add in the sun-dried tomatoes to the sausage mixture. Saute for about 2 minutes on low.
- Drain the pasta and cool slightly. Add it to the eggs and combine.
- Drizzle 1 tablespoon of olive to the frying pan and heat on medium/low. Take half of the pasta mixture and put it in the pan as the bottom layer of the frittata.
- Place the sliced mozzarella in a single layer over the top of the pasta.
- Then put the remaining pasta in the pan to create the top later.
- Cook this for about 6 minutes. Then I use a wooden spoon to loosen the edges by Next, place a larger plate (or can be the same size) on top of the skillet, and quickly invert the pan and plate, allowing the frittata to drop onto the plate. Make sure that the empty pan is greased. Then gently slide the frittata back into the pan.
- Cook on the other side for 8 to 10 minutes and serve.