al fresco Roasted Pepper and Asiago Chicken Sausage Frittata |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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For breakfast, brunch or a light supper, this frittata with sliced chicken sausage, roasted peppers, grated Parmesan and hot sauce is a quick and tasty choice. Ingredients:
1 (12 ounce) package al fresco® roasted pepper & asiago chicken sausage, thinly sliced |
1 tablespoon extra-virgin olive oil |
3 ounces canned or jarred roasted red peppers, chopped |
1 clove garlic, finely minced |
4 large eggs |
2 tablespoons fresh italian flat parsley, chopped |
1/2 teaspoon black pepper |
1/2 cup low-sodium parmesan cheese, grated |
1 teaspoon tabasco sauce |
Directions:
1. Preheat oven to 400 degrees.
2. Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.
3. In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.
4. Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
5. When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.
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