Isernio's Sausage

Margherita's Frittata

Breakfast Entrées

Shopping List:

17 Eggs

1 16 oz. Isernio’s Italian Chicken Sausage Roll (can also use Hot Italian Chicken)

4 Tbsp. unsalted Butter

1 Sweet Yellow Onion, coarsely chopped

1 large Shallot, coarsely chopped

5 cloves Garlic, pressed

1 pkg. frozen Spinach, thawed in microwave, all liquid squeezed out

1/4 Cup Proscuitto, thinly sliced into bits

1/2 Cup Parmesano Reggiano, finely grated

1/2 Cup Pecorino Romano, finely grated

1/2 Cup Mozzarella, coarsely grated

1/8 tsp. Nutmeg

1/2 tsp. Pepper

about 3 tsp. Salt

Optional - 1 bunch of Asparagus, steamed, dried and sliced into 1" 

pieces.

*Note - Do not need as much Spinach, if adding Asparagus.

Let's Cook

Pre-heat oven to 300°. Cook sausage in large 12" non- stick skillet, breaking it up with a wooden spoon into small pieces. 

Cook until the meat just looses it’s pink color, do not over cook, then transfer to a plate. Add Butter to skillet and melt. Add Onion and some Salt, cook until soft. Add Shallot & Garlic, cook for a few minutes until Shallot is soft. Add Spinach and cook for a few minutes. Stir in Proscuitto bits and cooked Sausage. Mix Eggs with Parmesano, Pecorino, Nutmeg, Salt & Pepper. Add Egg mixture to skillet. Mix with a large spatula and fold in the Mozzarella. Place Asparagus pieces in now, if using. Make sure everything is distributed evenly. Cook in oven at 300° for 25 - 30 minutes. May need to turn on Broiler and place skillet under broiler for about 5 minutes, until top is golden. Let cool slightly for 5 minutes, then transfer, side up, with the big spatula, to a large platter. Cool for about 1/2 hour, before covering with plastic and placing in the refrigerator, if not serving immediately.

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