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Wed, December 12th, 2018

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A recipe from Chef Janet Kissel of Cape Point Hotel

Janet Kissel has been the Executive Chef for the Cape Point Hotel for over 20 years. Prior to the Cape Point she held positions at New Seabury, and Oak Hill Country Club NJ. She also held Chef positions at various restaurants in the Boston area. Janet was born in Bethlehem PA. and now resides in West Yarmouth.

Sausage, Spinach, Pepper & Cheese Frittata

Chef Janet Kissel from the Cape Point Hotel's Sausage Frittata

This recipe serves 6-8 people

6 EX. LARGE EGGS

1/4 CUP LIGHT CREAM

3 DROPS FRANKS HOT SAUCE

1 MEDIUM SIZE RED PEPPER, DICED

3 SCALLIONS, THINLY SLICED

1 CUP COOKED ITALIAN SAUSAGE, DICED

2 CUPS BABY SPINACH

1-CUP CHEDDAR CHEESE (SHREDDED)

IN A BOWL BEAT EGGS, CREAM AND HOT SAUCE. SET ASIDE
HEAT 2TBL. BUTTER IN A 10 INCH SKILLET
SAUTE RED PEPPERS AND SCALLION UNTIL SOFT.
ADD SAUSAGE AND SPINACH.
SAUTE UNTIL SPINACH IS WILTED
POUR EGG MIXTURE INTO PAN
SEASON WITH SALT AND PEPPER
COOK OVER MEDIUM HEAT UNTIL THE BOTTOM FORMS A CRUST ((ABOUT 5 MIN.)
SPRINKLE WITH CHEDDAR CHEESE
FINISH UNDER BROILER OR IN THE OVEN UNTIL CHEESE IS MELTED.

 

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