How many different versions of frittata can you make? Apparently sacco! Sacco means ‘a lot’ in Italian and frittata roughly translates to ‘fried.’ It has been described as “Italy’s version of an open-face omelet”. And that is why so many people enjoy it for lunch or brunch. I have one version of a frittata posted here, but this one is much easier and just as delicious.
Heat 1 tablespoon of olive oil in a large skillet over low heat and add ½ pound of Italian sausage – I use 2 Italian sausage links with the castings removed. Sauté until no longer pink. 1 minute before the sausage is cooked through, add about 3 cups of fresh baby spinach, and cook until it is wilted. Remove from the heat and set aside.
In a large bowl, beat 8 eggs with 3 tablespoons of heavy cream, a sprinkling of salt and a few grinds of black pepper. Add 1 cup of petite tomatoes that have been halved (I like the heirloom variety), 2/3 cup of freshly shredded Swiss cheese (NOT pre-shredded) and the sausage mixture. Stir well and pour into a 9-inch buttered deep pie dish; I use butter instead of cooking spray for this. Sprinkle some parmesan cheese on top and pop into a preheated 350-degree oven for 30 minutes. Allow it to cool slightly before cutting it into wedges.
This is so easy and delicious. And the leftovers are good warmed the next day – if you have any. I hope you will try it. Enjoy!