Monday, June 27, 2011

Spinach, Sausage, and Mushroom Frittata

I made this frittata a few weeks ago.  It was from a cookbook called Celebrate Chicago that I've been cooking from quite often lately.  I don't know why I don't make frittatas more often, especially when I have company.  This frittata had bold flavors and reheated easily.  It was excellent served with toast and a side of fruit.  I'm sure it could be made ahead and baked when needed.  This particular meal included Italian sausage, mushrooms, onion, spinach, mozzarella, and parmesan cheese.  Next time I know I'm having someone over for breakfast I must remember to make this frittata.  

Above: before going into the oven.

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