Breakfast / Brunch
Sausage & Fontina Frittata
This giant omelet-like dish features an Italian creamy cow’s-milk cheese called fontina. This recipe can be made ahead and heated up during the week for a quick breakfast.
Preheat oven to 450°.
Sauté sausage in oil in a 10-inch nonstick ovenproof skillet over medium-high heat, 3 minutes.
Add onion, cook 2 minutes. Stir in greens and tomatoes. Cook until greens wilt. Remove from skillet. Wipe out skillet and coat generously with nonstick spray.
Purée eggs, cream, salt, and pepper in a blender until frothy.
Pour egg mixture into a hot skillet and cook over medium heat just until curds form, stirring constantly.
Stir in sausage mixture and cheese, transfer skillet to the oven, and bake 15–20 minutes, or until set in the center.
Unmold the frittata by placing a large plate, serving side down, over the skillet. Carefully flip the skillet and plate over simultaneously to release. Then, quickly place the serving plate on top of the inverted frittata. Flip again to present the top of the frittata.
Heat egg mixture over medium heat just until curds start to form on a spatula when mixture is stirred.
Carefully turn the frittata out of the skillet onto a plate, then flip frittata once more onto a serving plate, presentation side up.
% Daily Value*
Total Fat 24g 36%
Saturated Fat 10g 50%
Cholesterol 322mg 107%
Sodium 551mg 22%
Carbs 5g 1%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.