Make It: Spinach and Sausage Frittata


Remember Popeye exhorting the benefits of spinach? Spinach appears in many savory dishes and can stand alone as a creamed accompaniment to meats or as the base of a refreshing salad. Here, it is incorporated into a hearty frittata, where its earthy appeal is complemented by sharp cheese and brightened with a dash of fresh lemon juice and mustard. The frittata can be served as a main course, with sliced ripe tomatoes and a loaf of rustic bread, or as a flavorful side dish (minus the sausage) to baked chicken or pork chops.

Spinach and Sausage Frittata
1       teaspoon butter
1       small yellow onion, chopped
1       tablespoon olive oil
4       eggs
1/4    teaspoon salt
Freshly ground pepper
1       10-ounce package frozen chopped spinach, thawed and squeezed dry
1       cup low-fat cottage cheese
1       cup packed sharp cheddar or Gruyère cheese
3       sausages of your choice, cooked through and sliced into rounds (optional)
1/2    teaspoon Dijon mustard
1       teaspoon fresh lemon juice
1/4    cup all-purpose flour

Preheat oven to 350 degrees. Butter an 8-by-8-inch glass baking dish. Saut onion in olive oil over medium heat until soft and cooked through. Set aside. Beat eggs, salt and pepper to blend in a large bowl. Add spinach and mix thoroughly. Add remaining ingredients, including the sauted onion, and stir until well-blended. Transfer mixture to prepared dish and smooth the top with a spatula. Bake until the center is firm and the top is golden, about 45 minutes. Serves 8 as a side dish, 4 as a main course.