SAUSAGE AND RED PEPPER FRITTATA
This easy frittata recipe is the perfect option for when you are craving the classic Italian combo of sausage and peppers. Cooking the peppers and onions before adding the egg ensures every bite out of the oven is sweet and tender.
Provided by Food Network Kitchen
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Heat the olive oil in an oven-safe, 10-inch nonstick skillet over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up the pieces with a wooden spoon, until no longer pink in the middle and cooked through, 6 to 7 minutes. Use a slotted spoon to remove the sausage to a plate. Add the pepper and onion to the skillet and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the rosemary and cook until just fragrant, about 1 minute.
- Meanwhile, whisk the eggs, cream, cheese, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until combined. Remove the skillet from the heat and add the sausage. Pour the egg mixture on top and gently stir to incorporate the fillings. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes.
- Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.
SAUSAGE, RED PEPPER AND FETA FRITTATA
Provided by Aaron McCargo Jr.
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the frittata: Preheat the oven to 325 degrees F.
- In a large ovenproof saute pan over high heat, add the olive oil, onions, sausage, garlic and oregano, stirring frequently to break up the clumps. Add the roasted peppers and cook about 10 minutes.
- In a large bowl, whisk together the eggs, cream, feta cheese, smoked salt and pepper. Pour the mixture into the saute pan and bake until the eggs are set and golden brown and the frittata pulls away from the sides slightly, about 35 minutes. Remove the frittata from the oven and let cool about 10 minutes.
- For the sauce: In a small bowl, combine the chives, lemon zest and juice, sour cream and olive oil. Season with salt and pepper.
- Cut the frittata into pieces and serve with dollop of the sour cream sauce.
SAUSAGE, BREAD, AND PEPPER FRITTATA
Steps:
- Preheat oven to 375 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Cook the sausage, crumbling with the back of a wooden spoon, until the meat is no longer pink, about 3 to 4 minutes. Add the scallions, season with 1/4 teaspoon salt, and cook, stirring, until the scallions begin to wilt, about 2 to 3 minutes. Toss in the bell pepper, and cook, stirring, until wilted but not completely limp, about 8 to 10 minutes.
- Beat the eggs with the milk and remaining salt in a bowl. Let the bread cubes soak in the egg-milk mixture until moistened, about 2 to 3 minutes. Reduce heat under skillet to medium-low, then pour in the eggs and bread and let cook, without stirring, until the eggs begin to set around the edges of the pan, about 2 to 3 minutes.
- Sprinkle all over the top with the grated cheese. Put the skillet in the oven, and bake until frittata is set all the way through and the top is golden, about 18 minutes. Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature.
SAUSAGE AND PEPPER FRITTATA
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.
SAUSAGE AND PEPPER FRITTATA
"A frittata is just an open-face omelet - combine eggs with any ingredients you like and bake. Wham! Bam! You're done!" says Anne.
Provided by Anne Burrell
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚. Coat a 10-inch ovenproof nonstick saute pan with the olive oil. Add the sausage and cook over medium heat until browned, 3 to 4 minutes. Add the bell peppers and sauté until tender, about 5 more minutes.
- Whisk the eggs and 1/4 cup water in a large bowl. Add the cheese and season lightly with salt. Using a heatproof rubber spatula, stir the eggs into the pan with the sausage and peppers until evenly distributed. Cook the frittata until the eggs are set on the bottom and around the sides of the pan, about 4 minutes.
- Place the pan in the oven and bake until the eggs are cooked through, about 15 minutes. Remove the frittata from the pan and cut into wedges. Serve hot or at room temperature.
SAUSAGE-AND-PEPPER FRITTATA
Make and share this Sausage-And-Pepper Frittata recipe from Food.com.
Provided by Lakerdog2
Categories Breakfast
Time 30m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium nonstick, ovenproof skillet, cook the sausage and crushed red pepper, breaking up the meat, until browned, 7 to 10 minutes. Using a slotted spoon, transfer to a medium bowl.
- In the same skillet, add the bell pepper and onion and cook, stirring until softened, about 7 minutes. Stir in the cooked sausage and the butter; reserve the bowl.
- Preheat the broiler. In the same bowl, whisk together the eggs, milk and 1/2 teaspoon salt and pour into the skillet. Cook, scrambling the mixture, until almost set; top with the goat cheese.
- Broil, leaving the oven door sightly open, until set in the center, about 5 minutes.
Nutrition Facts : Calories 369.1, Fat 23, SaturatedFat 9, Cholesterol 466.8, Sodium 816.7, Carbohydrate 8.1, Fiber 0.9, Sugar 2.7, Protein 31.9
SAUSAGE-AND-PEPPER FRITTATA
If you would like to make this all vegetables, skip the sausage and cook the vegetables with 1 pint grape tomatoes in 2 tablespoons olive oil.
Provided by CookingONTheSide
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium nonstick, ovenproof skillet, cook the sausage and crushed red pepper, breaking up the meat, until browned, 7-10 minutes.
- Using a slotted spoon, transfer to a medium bowl.
- In the same skillet, add the bell pepper and onion and cook, stirring, until softened, about 7 minutes.
- Stir in the cooked sausage and the butter; reserve the bowl.
- Preheat the broiler.
- In the same bowl, whisk together the eggs, milk and 1/2 t salt and pour into the skillet.
- Cook, scrambling the mixture, until almost set; top with the mozzarella cheese.
- Broil, leaving the oven door slightly open, until set in the center, about 5 minutes.
Nutrition Facts : Calories 448.6, Fat 28.9, SaturatedFat 12.7, Cholesterol 437.9, Sodium 999.4, Carbohydrate 8.4, Fiber 1, Sugar 2.6, Protein 38.2
SAUSAGE AND PEPPER FRITTATA
This frittata is a delicious low-carb breakfast or brunch. I prefer my fritattas cooked on top of the stove in a covered pan. If you prefer yours browned on top and a little fluffier, use an oven-proof skillet and bake in a preheated 400°F oven for the last few minutes of cooking.
Provided by Patty Mae
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the eggs, cream, and water in a bowl. Add salt and pepper to taste.
- Beat the egg mixture until thoroughly combined; set aside.
- Melt butter in a 10-inch non-stick skillet with a tightly-fitting lid.
- Add onion and bell pepper and sauté over medium heat until onions are translucent.
- Add crumbled sausage and cook for another minute or two.
- Distribute mixture evenly in pan and pour the egg mixture over the top.
- Sprinkle the grated Muenster evenly over the eggs and pat down with a wooden spoon so cheese is completely covered by egg mixture.
- Reduce heat to low and cover pan. Cook 25-30 minutes, or until set in the middle.
- Remove from heat and let sit about 5 minutes before cutting into wedges.
Nutrition Facts : Calories 533.8, Fat 45.5, SaturatedFat 22.9, Cholesterol 437.1, Sodium 675.1, Carbohydrate 4.2, Fiber 0.5, Sugar 2.3, Protein 26.7
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