SAUSAGE FRITTATA WITH SPINACH, RED PEPPERS AND CHEESE

2 Tbsp. olive oil

1 cup sausage, sliced

1/2 cup chopped onion

1/2 cup chopped sweet red pepper

2

cups raw baby spinach (or to taste)

Salt and pepper, to taste

8-10 eggs

1/4 cup whole milk or cream

1 cup fontina cheese, coarsely grated*

* can substitute Gouda or Emmental

Yields 6 servings.

Preheat oven to 375 degrees F. In a nonstick, lightly oiled, ovenproof 10-inch skillet (cast iron is ideal), heat the oil over medium heat. Saute sausage until it begins to brown. Add onions and peppers, and saute until slightly soft. Add spinach, and cook down until wilted. Season to taste with salt and pepper.

Break eggs into a large bowl. Add milk or cream and whisk lightly. Stir in 3⁄4 cup of the shredded cheese. (Reserve 1⁄4 cup to sprinkle on top.) Add egg mix to pan, and gently stir to mix ingredients. Cook on medium-low heat until edges just begin to firm up. Top frittata with reserved cheese.

Place on middle rack of oven and cook until center is just set, about 10-12 minutes. (Center might not be brown; this is OK.) Remove and let cool for about 10 minutes if serving warm. Either slide it onto a serving dish or serve from the pan. Cut into wedges and enjoy.