Chef Tom Fleming of Crossroads Diner shares is recipe for this savory frittata. LINK: crossroads-diner.com
SERVES 8 PPL
INGREDIENTS:
12 EGGS
1 ½ CUPS HEAVY CREAM
16 OZ SMOKED PORK COUNTRY SAUSAGE
1 ¼ CUP BOURSIN CHEESE
1 LARGE PACKAGE BABY SPINACH
½ CUP DICED ROASTED RED PEPPER
1 SMALL SHALLOT MINCED
1 TSP MINCED GARLIC
3 TBLP UNSALTED BUTTER
SALT AND PEPPER TO TASTE
METHOD:
PLACE EGGS IN BOWL AND WHIP BRISKLY WITH HEAVY CREAM AND RESERVE
BUTTER GLASS 9X12 BAKING DISH WITH 1 TBLP BUTTER AND RESERVE
IN LARGE SKILLET, RENDER SAUSAGE OVER MEDIUM HEAT UNTIL COOKED
REMOVE FROM PAN AND RESERVE
REMOVE EXCESS OIL FROM PAN, ADD BUTTER AND MELT.
SAUTE SHALLOTS AND GARLIC UNTIL TRANSLUCENT
ADD SPINACH, SEASON WITH SALT AND PEPPER AND WILT
LAYER SPINACH INTO GLASS BAKING DISH
LAYER IN SAUSAGE AND PEPPERS.
GENTLY POUR EGG MIXTURE INTO DISH AND STIR TO INCORPORATE
PLACE INTO PREHEATED 300 DEGREE OVEN FOR 20-30 MINUTES
REMOVE AND CHECK FOR DONENESS.
WHEN FINISHED, DOT TOP OF FRITTATA WITH BOURSIN CHEESE AND ALLOW CHHESE TO MELT
SERVE WITH CRISPY BREAKFAST POTATOES AND MIXED GREENS
