"This versatile and healthy frittata can be prepped to eat throughout the week, or used as an easy and delicious main course for brunch."
Ingredients
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:
- 1Preheat oven to 400° F.
- 2Heat 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.
- 3In 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.
- 4Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
- 5When done, remove and carefully slide frittata onto a serving platter. Slice and serve.
