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.
