4 ounces sweet Italian sausage, casings removed
3/4 cup shredded Monterey Jack cheese
1 tablespoon unbleached all-purpose flour
1 (4-ounce) can diced green chiles, drained
6 large eggs, beaten
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro
Grease a 9-inch deep-dish pie plate. In a large skillet over medium-high heat, cook the sausage until no longer pink, breaking up the chunks with the back of a spoon. Drain the sausage and let cool.
Mix the cheese with the flour. Sprinkle the cooked sausage, cheese, and chiles over the bottom of the pie plate.
In a large bowl, beat the eggs. Stir in the cumin, salt, and pepper. Pour the egg mixture into the pie plate. Sprinkle the cilantro over the top.
Freezing Instructions
Place the pie plate flat in the freezer. Freeze until firm. Cover the frozen frittata with foil. Return to the freezer and freeze for up to 3 months.
Thawing & Baking Instructions
Thaw frittata in the refrigerator overnight. Preheat the oven to 400°F. Remove the foil from the frittata and bake it for 20 to 30 minutes, or until the eggs are set.
Reprinted with permission from Not Your Mother's Make-Ahead and Freeze Cookbook by Jessica Fisher, copyright © 2012. Published by Harvard Common Press.