Tomato-Sausage Frittata

• 1/2 pound ground pork sausage
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 (6-oz.) package fresh baby spinach
• 1 (10-oz.) can mild diced tomatoes and green chiles, drained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 large eggs, beaten*
• 1/2 cup crumbled garlic-and-herb feta cheese**

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 350u0b0. Heat oil in skillet over medium-high heat.
3. Add garlic, and saute 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.
4. Add sausage, tomatoes and green chiles, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted. 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.
5. Bake at 350u0b0 for 12 to 15 minutes or until set and lightly browned. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges.
6. *1 (32-oz.) carton egg substitute may be substituted. Increase bake time to 16 to 18 minutes or until set.
7. **Plain feta cheese may be substituted.
8. Note: We tested with Ro-Tel Mild Diced Tomatoes and Green Chilies.

ground pork sausage, olive oil, garlic, baby spinach, tomatoes, salt, pepper, eggs, garlic

Taken from www.myrecipes.com/recipe/tomato-sausage-frittata (may not work)