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.
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| Above: before going into the oven. |
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