al fresco Roasted Pepper & Asiago Chicken Sausage Frittata

al fresco Roasted Pepper & Asiago Chicken Sausage Frittata

By The Kitchen of al fresco

"This versatile and healthy frittata can be prepped to eat throughout the week, or used as an easy and delicious main course for brunch."

al fresco Roasted Pepper & Asiago Chicken Sausage Frittata

Servings: 6
What you’ll need:

1 (12 ounce) package al fresco Roasted Pepper & Asiago Chicken Sausage, sliced thin

1 tablespoon extra virgin olive oil

3 ounce jar roasted red peppers, chopped

1 garlic clove, fresh, finely minced

8 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:
  • Preheat oven to 400° F.
  • 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.
  • 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.
  • Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
  • When done, remove and carefully slide frittata onto a serving platter. Slice and serve.