Salt, Pepper & Sage Sausage Frittata with Spinach

Directions

1. Preheat the oven to 375°F (190°C).
2. Lightly oil or butter a 10–12" oven-safe skillet (cast iron is ideal).

Cook the Sausage:

1. In the skillet, cook the 1 lb of Salt, Pepper & Sage Sausage over medium heat, breaking it into crumbles. Cook until browned and fully cooked. Remove sausage with a slotted spoon and set aside. Leave 1–2 tbsp of rendered fat in the pan.

Sauté the Vegetables:

1. Add spinach and cook until wilted (about 1–2 minutes). Remove from heat.

Prepare the Egg Mixture:

1. In a large bowl, whisk together 10 eggs, ½ cup cream or milk, cheese, and a generous pinch of salt and pepper.

Assemble the Fritatta:

1. Add the sausage back to the pan with the veggies and gently toss to distribute evenly.
2. Pour the egg mixture over the sausage and vegetables. Use a spatula to gently move the mixture around for even distribution. Let cook on the stovetop for 1–2 minutes until the edges begin to set.

Bake:

1. Transfer the skillet to the oven and bake for 15–20 minutes, or until the center is just set and the top is lightly golden.

Finish & serve:

1. Let the frittata cool slightly, then top generously with French Signature Blend.
2. Slice into wedges and serve warm or at room temperature.