Tomato-Sausage Frittata

Ingredients

• 6 oz baby spinach fresh
• 10 oz canned tomatoes diced green drained canned
• 12 large eggs beaten
• 0.5 cup garlic-and-herb feta cheese crumbled
• 1  garlic clove minced
• 0.5 pound sausage meat 
• 2 tablespoons olive oil 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• spatula

Directions

1. Brown sausage in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; remove from skillet, and drain. Wipe skillet clean.
2. Preheat oven to 35
3. Heat oil in skillet over medium-high heat.
4. Add garlic, and saut 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.
5. Add sausage, tomatoes and green chiles, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted.
6. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.
7. Bake at 350 for 12 to 15 minutes or until set and lightly browned.
8. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges.
9. *1 (32-oz.) carton egg substitute may be substituted. Increase bake time to 16 to 18 minutes or until set.
10. **Plain feta cheese may be substituted.
11. Note: We tested with Ro-Tel Mild Diced Tomatoes and Green Chilies.