Frittata w/ Sausage, Potatoes, Greens and Cheese

By LindaW1955

Missouri Botanical Gardens

Ingredients

• 2 tbs olive oil, divided
• 1/2 pound pork sausage links cut 1/2" thick
• 1 medium leek, white and light green, chopped
• 1/2 pound new potatoes, cut 1" dice
• 1 bunch spinach, stems removed
• salt and pepper
• 12 large eggs
• 2 TBS parsley, finely chopped
• 1 1/2 cup Fontina cheese, shredded

Preparation

Step 1

Oven 350
12" non-stick skillet w/ oven proof handle (cover w/ foil, if not), heat 1 TBS oil over medium high heat. Add sausages and saute for 4" until nicely browned on all sides. Remove from skillet and drain on paper towels.
Add the remaining oil to the pan and reduce heat to medium. Add the potatoes and saute about 10" stirring occasionally. Add the leek and saute until the leek is golden and the potatoes are crips on the outside and tender on the inside. Stir in the spinach, cover and cook for about 2" until wilted. Season with salt and pepper
Combine the eggs, parsley, salt and pepper in a medium bowl, whisk until blended. Stir in 1 1/4 cups of cheese
Add the reserved sausages to the potato mixture and spread evenly over the bottom of the pan. Pour the egg mixture over it and cook over medium low heat, stirring occasionally for about 7", until the bottom is lightly set and cooked. Sprinkle w/ the remaining cheese.
Place skillet in the oven and bake for 10-15" or until the frittata is puffed and golden brown - shaking pan to check for doneness. Sprinkle with additional parsley if desired. Slice and serve.
Garnish w/ sour cream and fresh salsa.