Florentine Frittata

Florentine Frittata

Qty Ingredient
1 tablespoonsolive oil
1 tablespoonsdried leaf oregano
1 tablespoonscayenne pepper
1 tablespoonsonion powder
1 tablespoonsblack pepper
2 tablespoonsgarlic powder
2 tablespoonssalt
2 tablespoonspaprika
1 teaspoonsfreshly ground black pepper
1/2 cupsheavy cream
8 eggs
1/2 cupsfeta or blue cheese
10 ouncesfrozen spinach
1 tablespoonsminced fresh sage
1 tablespoonsminced garlic
2 cupswild mushrooms, sliced
2 cupssmoked sausage,chopped
1 tablespoonsdried thyme
Photo coming soon!

Directions:

  1. Heat in a 10-inch Nonstick, Ovenproof Skillet:
    1 T. olive oil
  2. Sauté in Oil:
    2 cups chopped smoked sausage
  3. Add and Sauté:
    2 cups sliced wild mushrooms
  4. Stir in; Sauté:
    1 T. minced garlic
    1 T. minced fresh sage
  5. Top with:
    1 10-oz. pkg. frozen spinach, thawed
    and drained
    ½ cup feta or blue cheese, optional
  6. Combine in a Blender:
    8 eggs
    ½ cup heavy cream
    1 t. freshly ground black pepper
    1 t. Creole seasoning (see recipe below)
  7. Preheat oven to 350°F. Thaw and drain spinach.
  8. Heat oil in a 10-inch nonstick, ovenproof skillet.
  9. Sauté sausage in oil until it begins to brown, about 3 min.
  10. Add mushrooms and sauté until golden, about 3 more min.
  11. Stir in garlic and sage; cook another 30 seconds. Allow to cool slightly.
  12. Top sausage and mushrooms with spinach and cheese.
  13. Combine eggs with heavy cream, pepper, and Creole seasoning in blender and briefly blend ingredients
    until frothy.
  14. 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.
  15. 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.