In honor of Easter Weekend I want to share the perfect frittata. So gather your friends and family around you and whip us this tasty treat.
Sausage, Spinach, Wild Mushroom & Cheese Frittata
Kosher salt and freshly ground pepper, to taste
6 oz. white cheddar cheese, cut into 1/4-inch dice
1 tsp. plus 2 Tbs. olive oil
1/2 lb. mild Italian sausage, casings removed
3/4 lb. assorted wild mushrooms, cleaned, trimmed and cut into 1- to 2-inch pieces
1 bunch Swiss chard, about 3/4 lb., stems removed and leaves cut into 1-inch strips
In a bowl, whisk together the eggs, salt and pepper. Fold in the cheese. Set aside.
In the deep half of a frittata pan over medium-high heat, warm 1 tsp. of the olive oil. Add the sausage and cook, crumbling with a wooden spoon, until well browned, 8 to 10 minutes. Drain the sausage on paper towels, then transfer to another bowl.
In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms and cook, stirring occasionally, until browned and tender, 8 to 10 minutes. Season with salt and pepper. Transfer to the bowl with the sausage.
In the same pan over medium heat, warm 1 tsp. of the olive oil. Add half of the Spinach and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Transfer to a bowl. Repeat with 1 tsp. of the olive oil and the remaining Spinach.
Return the rest of Spinach, the sausage and the mushrooms to the pan and heat over medium heat for 1 minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more.
Lightly brush the shallow pan with the remaining 1 tsp. olive oil and heat over medium heat. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes. (Note: If you do not have a frittata pan heat your oven to 350 degrees fahrenheit after the the eggs have set place the pan in the oven for 7-14 minutes until a nice brown crust over top the frittata.)
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Serves 8.