Heat in a 10-inch Nonstick, Ovenproof Skillet:
1 T. olive oil
Sauté in Oil:
2 cups chopped smoked sausage
Add and Sauté:
2 cups sliced wild mushrooms
Stir in; Sauté:
1 T. minced garlic
1 T. minced fresh sage
1 10-oz. pkg. frozen spinach, thawed
½ cup feta or blue cheese, optional
Combine in a Blender:
½ cup heavy cream
1 t. freshly ground black pepper
1 t. Creole seasoning (see recipe below)
Preheat oven to 350°F. Thaw and drain spinach.
Heat oil in a 10-inch nonstick, ovenproof skillet.
Sauté sausage in oil until it begins to brown, about 3 min.
Add mushrooms and sauté until golden, about 3 more min.
Stir in garlic and sage; cook another 30 seconds. Allow to cool slightly.
Top sausage and mushrooms with spinach and cheese.
Combine eggs with heavy cream, pepper, and Creole seasoning in blender and briefly blend ingredients
Pour egg mixture into skillet and cook, undisturbed, until the sides and bottom are set but the center is still loose, about 4 minutes. Bake at 350°F for about 20 minutes or until eggs are set and knife inserted comes out clean.
Creole Seasoning : Mix 2 T. each: paprika, salt, and garlic powder with 1 T. each: black pepper, onion powder, cayenne pepper, dried leaf oregano, and dried thyme.