Fontina Frittata With Italian Sausage Recipes

ITALIAN SAUSAGE FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Brown sausage in sauce pan and drain.
• Spread evenly over bottom of 9 x 13 baking dish.
• Sauté mushrooms and garlic in butter until almost all liquid is absorbed (you can add a few dashes of white wine at this stage if you prefer.
• Spread mushrooms over sausage.
• Layer swiss chard and cheese over mushrooms.
• In bowl beat the eggs, milk and Dijon mustard and pour evenly over all.
• Place in oven on middle rack, bake uncovered for 1 hour, (or until middle is firm to touch).
• Remove from the oven, cover loosely with foil, and let stand 15-18 minutes. Divide and cut into serving sizes.
• Top with green onions or sour cream (or both) if you desire.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Steps:

• Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

SAUSAGE FRITTATA

Steps:

• Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
• Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
• Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
• Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
• Top with tomato and onions. Cut into 8 wedges to serve.

FONTINA FRITTATA WITH ITALIAN SAUSAGE

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.

SAUSAGE, BREAD, AND PEPPER FRITTATA

Steps:

• Preheat oven to 375 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Cook the sausage, crumbling with the back of a wooden spoon, until the meat is no longer pink, about 3 to 4 minutes. Add the scallions, season with 1/4 teaspoon salt, and cook, stirring, until the scallions begin to wilt, about 2 to 3 minutes. Toss in the bell pepper, and cook, stirring, until wilted but not completely limp, about 8 to 10 minutes.
• Beat the eggs with the milk and remaining salt in a bowl. Let the bread cubes soak in the egg-milk mixture until moistened, about 2 to 3 minutes. Reduce heat under skillet to medium-low, then pour in the eggs and bread and let cook, without stirring, until the eggs begin to set around the edges of the pan, about 2 to 3 minutes.
• Sprinkle all over the top with the grated cheese. Put the skillet in the oven, and bake until frittata is set all the way through and the top is golden, about 18 minutes. Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature.

SAUSAGE, FONTINA, AND BELL PEPPER STRATA

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.