How to make it

  • Preheat broiler and adjust the oven rack to the upper third of the oven
  • In a medium bowl, beat the eggs.
  • Add cheese and stir
  • Place a 12-inch ovenproof skillet, preferrably cast iron, over high heat, and let it get very hot, about 2 minutes.
  • Add the olive oil and butter, spred evenly over the pan
  • Add sausage, onion and mushrooms and cook until the veggies soften, about 8 minutes
  • Add the chiles and spinach and cook until spinach wilts, about 2 minutes more
  • Pour the gg mixture into the pand and cook, stirring continuously, until the eggs are almost set
  • Use a metal patula to scrape the eggs from the bottom of the pan and incorporate them into the mixture
  • Transfer the pan to the oven and broil the frittata until the top is nicely browned, 3-8 minutes
  • Remove the Frittata from the oven and allow to rest about 5 minutes
  • Remove frittata from pan by running a large metal spatula around the edge and sliding it halfway underneath the frittat to loosen it
  • Tilt pan and use the spatula to ease the frittata out onto a serving platter. Wrap the warm frittata out onto a serving platter.
  • Cut into 6 wedges and serve with salsa and sour cream on the side.
  • ** I like to add chopped tomates and ripe olives to the garnishes (as always!)
  • Place the tomates, bell pepper, onion, cilantro, garlic, cumin, cayenne, olive oil, and 1 t salt in the food processor fitted with stell blade and pulse until it is the equivalent of a medium dice.
  • Be careful not to overprocesse or salsa will turn into a sauce

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