2 tablespoons butter
2 tablespoon olive oil
1/4 onion, chopped (approx. 2 tbs)
1 large garlic clove, minced
1/4 green bell pepper, chopped (approx. 2 tbs)
2 handfuls of baby spinach
1/4-1/2 cup baby portabella mushrooms
1/8 cup hunts petite diced tomatoes
2 sweet Italian sausage links, casings removed
1/2 teaspoon Sweet Basil
1 tablespoon minced Parsley
2 sprigs of fresh Thyme
1/8 cup freshly grated Parmesan cheese
6 large eggs
1/2 cup heavy cream
1/8 teaspoon freshly ground black pepper
3-4 slices provolone cheese
Preheat oven to 350 degrees.
Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a skillet.
Add the green pepper, spinach, mushrooms, garlic and onion.
Cook until the vegetables are tender, add the diced tomatoes. continue to cook for 1 to 1 1/2 minutes.
Remove from pan and place into a bowl, toss in the parmesan cheese, and set aside.
Combine the eggs, cream, basil, parsley, thyme and pepper, then add the egg mixture to the vegetable mixture.
Add the crumbled sausage to the hot skillet, cook until brown, then drain. Add the cooked sausage to the vegetable and egg mixture.
Melt the remaining 1 tablespoon of butter and 1 tablespoon of oil in the skillet.
Pour in the egg mixture and cook very slowly over low heat, pricking the top with a fork and lifting the bottom gently. Cover and cook 2 – 3 minutes until the bottom is brown and set. It will be cooked about half way at this point.
Slide the frittata from the pan onto a large plate, then invert into a well oiled glass pie plate. Bake until completely set, about 25 to 30 minutes.
Remove from oven turn oven up to Broil.
Top with provolone cheese and place the frittata under a preheated broiler until the top is golden brown. Leave the oven door open so you can keep a close eye on it.
Sprinkle with freshly chopped parsley.
Allow to slightly cool before slicing.
Pictured below is a Ham and Cheddar version
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