Source: How to Cook Without a Book, Pam Anderson
2 tablespoons EVOO
8 large eggs
3 tablespoons grated Parmesan cheese
3 ounces shredded sharp chedder cheese
2 tablespoons minced fresh parsley
3 cups spinach leaves, chopped coarse
6 ounces sweet Italian sausage, removed from casing and crumbled
Preheat oven to 400 degrees.
Add oil to oven-proof skillet over medium-high heat. Add the sausage and spinach cover and steam until the spinach wilts and the sausage loses it's raw color, about 2-3 minutes. Remove the lid and continue to cook until the liquid evaporates, about 2-3 minutes longer.
Meanwhile, beat the eggs with Parmesan, shredded cheese, parsley and salt & pepper to taste.
Shake the skillet to evenly distribute the filling ingredients, then add the eggs. Without stirring, cook until they start to set around the edges, about 1 minute. Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes longer. Slide or invert onto a large plate, cut into 4 wedges and serve.