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["Preheat oven to 350u00b0F. Cook sausage in 12-inch-diameter ovenproof nonstick skillet (preferably a non-stick frittata pan-sold at Williams Sonoma) over medium-high heat until crisp. Using slotted spoon, transfer sausage to paper towels to drain. Pour sausage drippings into bowl; reserve.", "", "Return 2 tablespoons drippings to skillet. Add shallots and saute over medium heat until golden, about 4 minutes. Add half of greens and toss until beginning to wilt, about 1 minute. Add remaining greens and saute until spinach is wilted and tender, about 15 minutes. Set spinach aside.", "", "Wipe skillet with paper towel. Beat eggs and salt to blend in large bowl. Whisk in about 3/4 of your cheeses, then greens, sun-dried tomatoes, plum tomatoes and sausage (save some sun dried tomatoes and spinach to decorate). Stir in more cheeses, leaving some clumps. Heat about 1 tablespoon reserved drippings in skillet over medium heat. Pour in egg mixture; spread greens evenly. Sprinkle remaining sausage and mixture of cheeses on top. Decorate top with flower like geometric pattern with spinach and sun-dried tomatoes once it cooks a bit. Cook over medium heat until frittata is just set at edges, about 10 minutes. Take a dull knife and run it along the sides of the pans until it is loosened a bit. Be sure and go all the way around. Then transfer to oven and bake until just set, about 20 minutes.", "", "Cut around frittata to loosen; flip onto platter and then flip again onto your service plate. Let cool 30 minutes. Slice into wedges and serve.", "", "Be careful when you pour egg mixture into the pan that you leave about 1/2"" at the top. You can reserve the leftover and make smaller frittata the next day."]
