Spring Frittata

A frittata is one of our favorite low-waste recipes. It's an excellent way to use things up, so feel free to improvise with the ingredients list. Plus, it makes great leftovers. 

Extra virgin olive oil 
1 lb mushrooms, sliced 
1 Tbsp Herbes de Provence 
½ lb bulk breakfast sausage 
1 bunch scallions, sliced 
2 cups fresh spinach, roughly chopped 
8 large eggs 
1 tsp sea salt 
½ tsp ground black pepper 
1 cup chopped fresh herbs, a mixture of flat-leaf parsley, basil and tarragon 
4 oz sharp white cheddar cheese, grated 

Heat oven to 350°F. Heat 1 tsp olive oil in a nonstick skillet over medium high heat. Add mushrooms and Herbes de Provence; cook, stirring occasionally, 4 minutes. Add sausage, using a wooden spatula to break into pieces, and cook until nearly browned, about 5 minutes. Stir in scallions and spinach; cook 2 minutes, then remove from heat. Set aside ¼ cup grated cheese in a small bowl. In a large bowl, gently whisk together eggs, salt and black pepper. Stir in sausage and vegetables, chopped herbs and remaining cheese. 

 Heat 2 Tbsp olive oil in a 10" cast iron skillet over medium heat. Rotate skillet to coat the sides of the pan with oil at least halfway up. Pour in egg mixture and top with reserved cheese. Cook over medium heat 4 minutes. As the egg mixture starts to set, use a metal spatula to gently pull the edges of the frittata away from the pan to ensure oil moves evenly around the outside. Transfer cast iron skillet to oven and cook on the center rack until egg mixture is fully set and cheese on top begins to brown, 10 - 15 minutes. Slice into wedges and serve.