I have heard many raves about frittata but had never tried it myself.  I knew it was something I would enjoy, as I love eggs in most forms and this seemed somewhere between an omelet and a quiche.  I definitely understand the appeal of frittata now.  This is a really great breakfast-for-dinner meal that is low maintenance, quick, and very adaptable to whatever ingredients you happen to have in your refrigerator.  Even Ben loved this, and he used to claim to hate all eggs (I am slowly winning him over).  I can’t wait to play around with more variations on this dish.

Spinach, Sausage and Red Pepper Frittata
6 eggs
2 tbsp. milk
½ tsp. salt
¼ tsp. pepper
1 tbsp. butter
1 tbsp. olive oil
2 chicken sausages, sliced
½ cup frozen chopped spinach, thawed and drained
¾ cup red pepper, chopped
3 oz. Gruyere cheese, cubed small  

In a small bowl, beat together eggs, milk, salt and pepper.  Set aside.  

Turn the oven on to broil.  In a 9-10” non-stick, oven safe skillet, heat oil and butter over medium-high heat.  Coat the skillet well with the oil/butter mixture.  Add the sausage, spinach and pepper.  Cook for 3-4 minutes until tender-crisp and heated through.  Reduce the heat to medium-low and add egg mixture.  Top with cheese.  Cover and cook for 2-3 minutes, until the eggs have set but the top is still runny.  

Carefully move the skillet from the stovetop to the oven and broil for about 4 minutes, or until the top is browned and no longer runny.  Remove from the oven (taking care with the hot handle) and let stand for 2 minutes.  Loosen the frittata from the pan and transfer to a serving plate. 

Source: Smells Like Home