Italian Breakfast Sandwich

A quick note on the frittata: this is a riff on our fastest frittata and one you’ll want to save the next time you’re feeding a crowd. I usually cut the frittata into six pieces when serving it on its own, but for these breakfast sandwiches I use a biscuit cutter so it fits perfectly inside English muffins. You’ll have leftover frittata if you make six sandwiches, which is never a bad thing.

Ingredients

1 tablespoon olive oil
1 pound hot Italian sausage
One 5-ounce bag spinach, chopped
One 4-ounce jar pimentos, drained
12 eggs
3 tablespoons half-and-half
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup mozzarella cheese, cubed
½ cup grated Parmesan cheese
6 English muffins
3 tablespoons softened butter

How to Make

Turn on the broiler and adjust the oven rack about five inches from the heat. Whisk the eggs, half-and-half, salt, and pepper together in a medium bowl.

Heat the olive oil in a 12-inch oven-safe nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until cooked through. Stir in the pimentos and spinach and cook just until the spinach wilts.

Pour in the eggs and gently stir, scraping the bottom of the skillet, until large curds form and the eggs are still very soft. Shake the skillet to even things out and let the bottom set briefly. Scatter the mozzarella over the top and sprinkle with Parmesan.

Slide the skillet under the broiler and cook until puffed and lightly browned on top while the center stays just slightly soft. Watch closely. Remove from the oven and let rest for five minutes, then slide the frittata onto a cutting board and cut into rounds or squares.

Toast the English muffins, butter each half, and sandwich a piece of frittata inside. Wrap in parchment and store in the fridge or freezer. Reheat right in the paper for an easy, one-handed breakfast or lunch.