Roasted Red Pepper and Italian Sausage Frittata |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe came from a day that I didn't have much in the house. It was definately time for a trip to the supermarket. I found a few simple things and turned it into this wonderful breakfast that will sure please! Ingredients:
7 eggs (whipped) |
1 whole roasted red pepper (diced) |
2 italian sausage links (hot or mild) |
fresh parmesan cheese (to taste) |
grated romano cheese (to taste) |
fresh ground black pepper |
12 ounces field baby greens |
balsamic vinegar |
extra virgin olive oil |
Directions:
1. Drizzle one round of olive oil in the pan. Let it heat up on med-low heat. When at the desirable temperature, add the whipped eggs. Let the eggs cook for about 3-4 minutes or until they are cooked through a bit on the bottom. Add the roasted red peppers. Change to low heat.
2. Dice up the sausage into medium chunks. Sautee' with olive oil and black pepper in a seperate pan until browned. Add to the eggs.
3. Let sit on low heat until it is cooked through. Take the spatula and lift around the circumference of the pan to lift frittata and move to a large plate or cutting board.
4. In a small bowl, add balsamic vinegar and extra virgin olive oil to taste. Whisk, add black pepper. Whisk again until a vinagrette is achieved.
5. In a larger bowl, toss the greens with the balsamic vinegarette. Put the salad to the side.
6. Cut the frittata into triangular pieces, like a pizza. Place each one on a seperate plate, top with salad and enjoy!
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