Vegetable Frittata With Sausage
Frittatas are great warm or at room temperature, making this a smart meal for a busy night when not everyone in the family can sit down to dinner at the same time. You can use any combination of many vegetables. Be sure to cut veggies into small pieces.
Prep: 20 mins Total: 45 min Servings: 4 large
Ingredients
- Coarse salt and ground pepper
- 8 large eggs, lightly beaten
- 1/2 cup sour cream
- 1 tablespoon oil
- 1 tablespoon butter
- 1/2 cup poblano pepper, chopped
- 1/4 cup chopped basil
- 1/2 pound breakfast sausage, cooked and crumbled
- 1/2 medium red onion, diced medium
- 1 rounded cup of broccoli, trimmed and cut into small pieces
- 1 tomato, cut into 1/2-inch pieces (I prefer to use grape tomatoes cut into fourths)
- 1 cup grated Parmesan
Directions
- Transfer skillet to upper rack in the oven and bake at 425F until slightly puffed and almost set, about 8 minutes. Heat broiler and broil until cheese is browned and bubbling, about 1 minute. Run a rubber spatula around edge of frittata and transfer to a plate OR serve from the skillet. Cut into wedges. Garnish with chives. Serve with Salsa and crème fraiche or sour cream.
- Meanwhile, in a medium bowl, whisk together eggs and sour cream and season with salt and pepper. In a 10-inch cast-iron skillet, heat 1 tablespoon oil and butter over medium heat. Add onion, poblano pepper, broccoli and cook, stirring occasionally, until broccoli is tender, about 5 minutes. Add cooked breakfast sausage. Add tomato, and season with salt and pepper. Sprinkle with Basil. Add egg mixture and stir to combine. Sprinkle with Parmesan and cook, undisturbed, until edge is set, about 2-3 minutes.
Based on a recipe by Martha Stewart
