Corn And Sausage Frittata Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Coat a nonstick 10-inch saute pan with olive oil. Add the sausage and brown. Add the peppers and saute until they are soft.
• In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature.

Steps:

• 1. Preheat oven to 350 degrees. In skillet brown sausage, peppers and onions together.
• 2. In a large bowl, whisk together eggs, milk, salt, pepper, and cayenne.
• 3. Add corn, cheese, basil, and melted butter. Stir in sausage mixture.
• 4. Pour into a buttered 9X13 inch baking dish.
• 5. For the topping: stir all ingredients together and sprinkle on top of frittata.
• 6. Bake 40 minutes. Let stand 10 minutes before slicing.

Steps:

• In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar. Add the sausage, corn, eggs, milk and thyme. Stir in the melted butter and combine well.
• In a large skillet over medium-high heat, add the canola oil and evenly coat the pan. Ladle 2 to 3 ounces of batter into the pan and shape into a mini pancake. Repeat to fill the pan. Cook for 2 minutes before flipping and cooking the other side. Repeat with remaining batter. Transfer to a serving platter and serve.

Steps:

• Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.
• Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.

Steps:

• Start boiling ear of corn. Alternately, frozen corn can be used instead.
• Start heating 2 tablespoons of olive oil in a small cooking pot on MEDIUM heat. NOTES: 1) other kinds of oil can be used instead if desired; 2) a small pot will allow less oil to be used: the fritters need to be at least partly immersed in the oil.
• Pan fry sausage and set aside.
• Blend cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl.
• Beat egg separately, then combine with ingredients in bowl.
• Add corn kernels and sausage to the mixture and blend thoroughly.
• Carefully use a spoon to place spoonfuls of the mixture into the oil. Patty-shaped fritters work best in a shallow pan, but you can make them any size or shape. Don't drop the batter into the oil.
• The fritters cook very quickly in a shallow pot because they're closer to the heat. Watch the underside of the fritter for browning. The fritter can brown in as little as 30 seconds, depending on how hot the pot is.
• Carefully flip the fritter over with a fork. Remove from heat when the fritter is browned.
• Placed finished fritters on a paper towel to remove excess grease.
• Sprinkle remaining salt on the fritters while still hot.
• Use a blend of sweet and sour sauce and hot sauce for dipping if desired.

Steps:

• Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.

Steps:

• Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
• Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
• Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
• Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
• Top with tomato and onions. Cut into 8 wedges to serve.

Steps:

• In a medium bowl, combine the eggs and basil; set aside.
• Heat the oil in a large oven proof skillet.
• Add the corn, zucchini, and green onions.
• Cook and stir for 3 minutes; add tomatoes and cook uncovered over medium heat about 5 additional minutes or until the vegetables are crisp-tender.
• Pour the egg mixture over vegetables in skillet and cook over medium heat.
• As the mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion runs underneath.
• Continue cooking and lifting edges until egg mixture is almost set, the surface of the frittata will be moist.
• Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat.
• Broil 1 to 2 minutes or until the top is set and cheese is melted.