Spinach & Sausage Frittata
In case you haven't figured it out, I LIKE Frittatas!

This is derived from several recipes I've read and makes a fluffy yet hearty breakfast. Cook this in the evening and then you can reheat a few slices of it in the microwave each morning for a quick and hearty breakfast.

Spinach & Sausage Frittata
6 Jumbo (or 8 extra-large egss)
1 lb. Italian Sweet Sausage
8 oz. frozen Spinach (well drained)
1/4 cup Onion (chopped)
4 oz. Cream Cheese
8 oz. Paremsan or Ramono Cheese (shredded)
1/4 tsp. ground Pepper
1/2 tsp. Salt
1/4 tsp. Garlic Powder
1 1/4 tsp. Basil
2 tbl. Butter
1 tb. Olive Oil
  1. Take the Cream Cheese out of the fridge, unwrap, and let sit in a large mixing bowl for about 30 minutes.
    (This will soften it up and make it easier to work with.)
  2. Move the rack in the oven to the second shelf from the top.
  3. Pre-heat the oven to 350°
  4. Finely chop the onion.
  5. In a 10 inch skillet over medium heat, add the Olive Oil and saute the Onion until translucent.
  6. Crumple the Italian Sweet Sausage and cook in the onion until the sausage is cooked.
    When cooked, put in a bowl and set aside.
  7. In the large mixing bowl, wisk together Eggs, Cream Cheese, and Spices.
  8. Combine Spinach, Onion, Sausage, and HALF the shredded Cheese with the Egg mixture.
  9. Melt the butter in the 10 inch skillet over MEDIUM-LOW heat.
  10. Pour in the mixture and let cook until it sets, about 3-4 minutes.
    (You just want it to set up at this point.)
  11. Once the mixture sets, sprinkle the remaining shredded cheese on top and put the skillet in the oven.
    Turn the oven setting to BROIL. This will give the cheese on top of the Frittata golden brown.
  12. Cook for about 5 minutes or until it is cooked through. Becareful NOT TO BURN IT!
    NOTE:The BOTTOM will burn quickly.
Recipe courtesy of: