Healthy Recipe, Frittata

The open-faced Italian omelet better known as frittata is an easy technique to master, and once you have the basic formula down the possibilities are endless. Here, a layer of thinly sliced, well-seasoned potatoes mixed with handfuls of fresh spinach form a crispy nutrient-rich crust to support the quiche-like filling — no pastry required!

Sliced sausage adds substance and a healthy dose of flavor. Any kind of sausage will work well — whether it’s pork, chicken, or plant-based. If it’s low in fat, just add an extra splash of oil to the pan to keep the potatoes from sticking. Add a simple salad and you’ve got a rib-sticking dinner — or a hearty brunch after a morning weekend jog. RECIPE HERE Serves 4. – Susan Puckett

Ingredients

• 6 large eggs (can sub 1 ½ cup egg whites)
• ¼ cup half and half
• Kosher salt and freshly ground black pepper
• 6 to 8 ounces Italian chicken sausage (or other link sausage), sliced
• Splash of vegetable oil
• 2 small Yukon gold potatoes, peeled and thinly sliced
• 2 ounces baby spinach
• 1 to 2 large garlic cloves, minced
• 2 teaspoons fresh thyme leaves (or ½ teaspoon dried)
• 1cup shredded cheese (Gruyere, Fontina, Monterey Jack, cheddar)

Directions

1. Arrange one rack on the center of the oven and a second rack about 4 inches from the heat source. Preheat the oven to 400 degrees.
2. In a medium bowl, whisk together the eggs, half and half, ½ teaspoon salt, and a generous grinding of black pepper. Set aside.
3. Line a plate with paper towels. In a large, nonstick oven-safe frying pan or skillet, add the sausage, turn the heat to medium-high, and cook and stir until browned and crispy. Remove with a slotted spoon to the paper towel-lined plate.
4.  Add enough oil to the skillet so that you have about 2 tablespoons total, and heat over medium heat until. When hot, add the potatoes, and season with about ¼ teaspoon each of salt and pepper. Cook, stirring occasionally, until tender and lightly browned.
5. Add the spinach, garlic, and thyme to the pan and cook and stir just until the spinach wilts, 30 seconds to a minute. Spread the potato and spinach mixture evenly over the bottom of the skillet, press down with a spatula, and cover with the sausage slices. Sprinkle with the cheese.
6. Pour the egg mixture into the skillet, tilting so that all the ingredients are evenly covered. Cook for a minute or two until the eggs begin to set around the edge.
7. Place the skillet in the preheated oven and bake 8 to 10 minutes, then check to see if the eggs are set by cutting a small slit in the center. If the eggs are still runny, return to the oven for a few more minutes.
8. When set, remove from the oven, set the oven heat to broil, then return the pan to the top rack and broil for a minute or two until lightly browned.
9. Serve immediately.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.