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I like to call this dish: “Free Ta-Ta”. Mainly, I just like an excuse to say “Ta-Ta (s)”.

However, I think this is more of a combination of a frittata and a quiche. A “Fruiche” or maybe a “Quittata”…we’ll just stick with “Free Ta-Ta”

This recipe is great for Breakfast, Brunch, Lunch or Dinner! Seriously, it’s THAT versatile!

It’s incredibly savory and mouth watering…I’m drooling just thinking about it.

Plus, the leftovers (heated up in the oven) are crazy good.

This recipe is adapted from a Williams Sonoma Recipe

What You’ll Need:

-1 tbs olive oil

-1 bag of frozen organic spinach (I always try to buy organic spinach; fresh or frozen)

-1 medium bell pepper; chopped

-1 package of sausage (I used a local all-pork breakfast sausage)

-2 eggs and 1 egg white

-3/4 cup of milk (check and make sure your milk is RBGH-free! If not, switch to organic)

-3/4 cup white whole wheat flour (unbleached all purpose would work just fine too)

-1 tbs dry mustard (or 1 tbs grain mustard)

-1/2 cup of shredded cheese (I like to use provolone or monterey jack)

-1 tsp garlic powder

-1 tsp onion powder

-1 tsp crushed red pepper flakes (optional)

-salt and pepperĀ 

Combine eggs, milk, flour and mustard in a small bowl. I find that it’s best to use a bowl that has a fitted lid (ie: Pyrex). Whisk until the eggs are fully beaten and there are no lumps. Refrigerate for at least one hour before you start cooking.

Preheat the oven to 425Ā°.

In a cast iron skillet (an absolutely essential tool in any kitchen), heat the oil until hot. Add the sausage. Cook until just browned (it doesn’t have to be 100% cooked because it’ll finish in the oven). Remove sausage from the skillet and set aside in a small bowl. Add the chopped pepper to the remaining hot oil and tasty brown bits; cook until tender. Add the bag of frozen spinach; along with the spices. Cook the pepper and spinach together until the spinach is no longer frozen. Turn your burner off but don’t remove the skillet from the stovetop.

Remove your egg mixture from the fridge and stir in the shredded cheese. Add the mixture and the sausage (including any juices from the bowl) to the skillet of veggies. Using a wooden spoon, stir to combine everything, smoothing the surface as you go. Before you put the frittata in the oven, you want to make sure the surface is nice and even.

*If you feel so inclined: sprinkle the top with freshly grated parmesan to give it a little kick*

Place you skillet directly into the oven and bake for 25-30 minutes (or until the top begins to brown).

Let cool for 5 minutes before serving. Serve it up with a fresh salad of mixed greens and a light balsamic dressing. De-lish!

Makes 4-6 (big) servings

Optional Substituions:

-ham

-bacon

-meatless sausage

-asparagus

-mushrooms

-sweet onion

-swiss or cheddar cheese

Make it your own!



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