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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.

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Ingredients

Instructions

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.

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.

Carefully turn the frittata out of the skillet onto a plate, then flip frittata once more onto a serving plate, presentation side up.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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