Sausage and Spinach Pasta Frittata….I love a good frittata. In fact, I often serve them for dinner with a salad. They even make a great brunch dish. Normally we just make a frittata with eggs, some sort of meat and veggies. But growing up my family mixed in any leftover pasta they had. The result is a macaroni frittata that is so good, you will want to make it over and over.
THE FRITTATA FLIP
One of the things that scares people when making a frittata is the flip. Like when you watch a chef create an omelette, it can be a little intimidating.
Here are a few tips:
1- First, loosen the edges. You can use a spatula for this, by just running it along the edges of the pan.
2- Place a larger or same size plate over the top of the skillet, making sure the whole frittata is covered.
3- Use oven mitts to protect your hands and firmly hold the pan and plate together.
4- With a quick motion, invert the pan and plate, allowing the frittata to drop on the plate.
5- Be sure that the empty pan is greased well and slide the frittata back into the pan and continue to cook.
Ingredients
(Serves 8)
2 tbsp. Olive Oil
3 Sausage Links (about 1 lb.), casing removed
2 Cups Fresh Spinach, chopped
½ Cup Sundried Tomatoes, Drained from oil and chopped
7 Eggs, Beaten
¾ Cups Pecorino Romano, grated
1 tsp. Salt
¼ tsp. Black Pepper
5 oz Fontina Cheese, shredded
8 oz. Mozzarella, sliced
1lb. Tagliatelle
Method
Boil pasta water and salt it.
In a frying pan (I use an 11 inch pan) heat 1 tbsp. olive oil, add in the sausage links. Begin to break it apart as it cooks. You want to break it into tiny pieces and cook until all the pink is gone.
While it cooks, MIx the eggs with Pecorino, salt, pepper, Pecorino and Fontina.
Next add in the chopped spinach to the sausage and saute until the spinach begins to wilt.
In the meantime, boil the pasta.
Add in the sun dried tomatoes to the sausage mixture. Saute for about 2 minutes on low.
Cool this mixture and add it to the eggs.
Drizzle 1 tbsp. of olive to the frying pan and heat on medium/low. Take half of the pasta mixture and put it in the pan as the bottom layer of the frittata.
Place the sliced mozzarella in a single layer over the top of the pasta.
Then put the remaining pasta in the pan to create the top later.
Cook this for about 6 minutes. Then I use a wooden spoon to loosen the edges by Next, place a larger plate (or can be the same size) on top of the skillet, and quickly invert the pan and plate, allowing the frittata to slide onto the plate. Then I gently slide the frittata back into the pan.
Cook on the other side for 8 to 10 minutes and serve.