Artichoke Sausage Frittata

Egg Dishes and Breakfast Entrees

Artichoke Sausage Frittata

Half Moon Bay is artichoke country!


Servings: 12

12 eggs

1 cup milk

1 cup cottage cheese

½ cup melted butter

1 cup flour

1-tsp. SPIKE natural seasoning or 1 tsp. Salt

1 tsp. Lemon Pepper or 1 tsp. Pepper

1 onion chopped and sautéed

1 package frozen spinach, thaw and drain

1 lb. sausage, cooked and drained

8 oz. Jar marinated artichokes, drained

¾ lb. fresh button mushrooms sliced

4 small zucchini, shredded

Fresh basil chopped (optional) or Italian seasonings

1 cup shredded Cheddar cheese

9 tb. garlic


In a large bowl, break eggs, add milk, cottage cheese, and all melted butter. Blend well then add slowly 1 cup flour and blend until smooth and set aside. Meanwhile, in a large frying pan with 2-tbs. Olive oil to lightly cut bottom, sauté onion, garlic, sliced mushrooms, add salt and pepper and crumbled sausage and sauté until sausage is cooked. You may omit sausage if desired and add 1 chopped red pepper. You may use pork sausage or chicken apple sausage. Add the cooked and drained portion to the bowl with the egg mixture. Fold in artichokes, shredded zucchini, and basil, or 1 tsp. Italian seasoning. Mix all ingredients together and pour into greased 9” x 13” pan. Top with cheese and bake at 350 F. for one and one half hours and test with a knife to see if done.  You may garnish the top with zucchini rounds, pimento slices or red pepper slices.