We have good friends here for the weekend to celebrate Independence Day and for our third annual trip to the opening of the Santa Fe Opera, which took place last night. The Magic Flute started at 9pm and ended at midnight so we all slept in this morning but woke us famished, so I made a frittata from things we had on hand in the frig. I don't fuss over making frittatas at all and always use whatever is on hand -- they are so versatile you really can't go wrong.
Today's version is here:
8 large eggs
3/4 cup heavy cream
Salt, pepper, and crushed red chile pepper to taste
Two large handfuls of baby spinach, washed and spun dry
3/4 lb. mild Italian pork sausage (bulk, not links)
6 to 8 oven roasted tomatoes, chopped (see previous post for recipe)
8 ounces crumbed feta cheese
Cook sausage in a heavy, 12" cast iron skillet. After it is fully cooked, remove from pan and drain off all the fat. Preheat over to 375º F. In a large mixing bowl, add eggs, cream seasoning and whisk until fluffy, then add spinach, feta, sausage and roasted tomatoes and lightly toss until barely incorporated together, but making sure all ingredients are coated with the egg & cream mixture. Pour everything back into the cast iron skillet and cook on the stovetop over medium heat until egg mixture begins to cook and hold together. Remove from burner and place skillet in the heated over and bake for 35 to 45 minutes. The frittata will puff up and become golden brown on top. Slice into 8 servings like you would a pie. Serve hot or warm.