Taste editor Lee Svitak Dean offers a simple weekend meal.
SWEET SAUSAGE AND SPINACH FRITTATA
Serves 6 to 8.
From "The Old Farmer's Almanac Everyday Recipes," by its editors.
• 1/2 lb. ground sweet sausage
• 1/2 c. chopped onion
• 1 (10-oz.) pkg. frozen chopped spinach, thawed and drained
• 8 slices sweet bread, cubed, crusts removed
• 2 c. Gruyère cheese, shredded
• 6 eggs
• 3/4 c. milk
• 3/4 c. heavy cream
• 1 c. sour cream
• 1 tbsp. fresh oregano, finely chopped
• 1 tsp. ground mustard
• 1/4 c. chopped green bell pepper
• 1/4 c. chopped red bell pepper
• Salt and pepper to taste
In large skillet, cook sausage and onion until browned and cooked through, about 10 to 12 minutes. Drain on paper towels.
In large bowl, combine sausage mixture and spinach. Stir to blend and set aside. Lightly spray a 10-inch quiche pan with nonstick cooking spray. Spread bread cubes evenly over bottom of pan. Spread sausage mixture and cheese evenly over bread.
In large bowl, whisk together eggs, milk, heavy cream and sour cream. Add oregano, mustard, green and red peppers, and salt and pepper. Slowly pour egg mixture over sausage and bread in quiche pan. Cover and refrigerate at least 4 hours, or overnight.
Preheat oven to 350 degrees. Remove quiche pan from refrigerator, uncover and bake until set and top is a light golden brown, about 50 to 60 minutes. Remove frittata from oven and allow to set for 10 minutes before serving.