Fontina Frittata With Italian Sausage Recipes

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FONTINA FRITTATA WITH ITALIAN SAUSAGE



Fontina Frittata With Italian Sausage image

Frittatas are the ultimate convenience food. Served hot or cold, they're good for breakfast, lunch, or dinner. You can also interchange or add many other ingredients.

Provided by JAG0913

Categories     Breakfast

Time 50m

Yield 8 wedges, 8 serving(s)

Number Of Ingredients 10

8 ounces ground Italian sausage
oil
1/2 cup onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 (16 ounce) can diced tomatoes, drained
salt and pepper
12 eggs
1/2 cup heavy cream
1 teaspoon kosher salt
1 cup Fontina cheese, shredded

Steps:

  • Preheat the oven to 450°F.
  • Saute sausage in oil in a 10"nonstick ovenproof skillet over medium-high heat until nearly cooked through, about 3 minutes.
  • Add onion and cook 2 more minutes, or until onion is softened.
  • Stir in spinach, tomatoes, salt and pepper. Cook 1-2 minutes.
  • Remove and set aside.
  • Wipe out skillet and coat generously with nonstick spray.
  • Combine eggs, cream, and salt in a blender until frothy.
  • Pour egg mixture into the hot saute pan and cook over medium heat just until curds form, stirring constantly.
  • Stir in sausage mixture and cheese, transfer pan to oven, and bake 15-20 minutes, or until set in the center.
  • To unmold frittata, place a large plate, serving side down, over the pan and carefully flip the pan and plate over simultaneously to release. Place another plate on the frittata, invert again, and slice into wedges.

Nutrition Facts : Calories 341.6, Fat 25.3, SaturatedFat 11.2, Cholesterol 369.4, Sodium 928.5, Carbohydrate 8.5, Fiber 2.1, Sugar 3.9, Protein 20.6

SAUSAGE, FONTINA, AND BELL PEPPER STRATA



Sausage, Fontina, and Bell Pepper Strata image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Breakfast     Brunch     Bake     Sauté     Christmas     Quick & Easy     Mother's Day     Father's Day     Lunch     Sausage     Bell Pepper     Fontina     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 11

6 large eggs
21/2 cups whole milk
2 cups sliced green onions
1/2 cup whipping cream
1/2 cup finely grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 pound hot Italian sausages, casings removed
1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
2 cups (loosely packed) coarsely grated Fontina cheese

Steps:

  • Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
  • Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
  • Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

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