A frittata is an Italian style egg dish that is similar to an omelet, quiche, or scramble that can include vegetables, meat, cheese and herbs. This recipe starts on the stove top and is finished in the oven making it a great dish for breakfast or brunch. This frittata is also low carb and can be made ahead of time or doubled to feed a crowd. Here’s how to make it:
Start by preheating the oven to 350 degrees. In a 10 inch nonstick ovenproof skillet, brown 8 oz. of breakfast sausage without the casing such as Smithfield or Jimmy Dean sausage that comes in a chub in the frozen breakfast food section.
Next, add 1/2 cup chopped fresh parsley and 1/4 cup chopped scallions. Stir and cook until scallions are crisp tender.
Add 1-14 oz. can of petite diced fire roasted tomatoes that have been drained and pressed to remove most of the juices. Stir to combine.
Top the mixture evenly with 1 cup of grated Monterey Jack cheese.
In a bowl or measuring cup beat 6 large eggs, 1/2 tsp. sea salt. 1/2 tsp. pepper, and a dash of chipotle pepper or cayenne pepper. Whisk together well and pour evenly over the cheese and sausage mixture.
Place the whole oven proof skillet into a preheated 350 degree oven for 20-30 minutes until set.
When frittata is set, remove from the oven. place a towel or oven mitt over the handle or handles to avoid accidentally getting burned by grabbing the handle.
Sprinkle freshly chopped parsley over the top and allow to cool for about 5 minutes before serving and garnish with more chopped parsley.
The frittata goes well with a side of fresh fruit. Enjoy and happy cooking!
Prep Time: 15 min.
Cooking Time: 40 min. total
Servings: 4
You will need: a 10 inch oven proof nonstick skillet or transfer to an oven proof greased dish before adding the cheese and eggs.
Preheat oven to 350 degrees Bake Time: 20-30 min.
Ingredients:
8 oz. breakfast sausage without the casing (such as Smithfield or Jimmy Dean in a chub found in the frozen breakfast food isle).
1/2 cup parsley chopped plus more for garnish
1/4 cup scallions chopped
14-oz. can petite fire roasted tomatoes drained and pressed to remove juices
1 cup grated Monterey Jack cheese
6 large eggs beaten
1/2 tsp. sea salt
1/2 tsp. pepper
dash of chipotle pepper or cayenne pepper