Cheddary Sausage Frittata
Makes 4 servings
|1||package (12 ounces) bulk pork breakfast sausage|
|1||poblano pepper,* seeded and chopped|
|1||cup (4 ounces) shredded Cheddar cheese|
*Poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Preheat broiler.
- Combine eggs and milk in medium bowl; whisk until well blended. Set aside.
- Heat 12-inch ovenproof nonstick skillet over medium-high heat until hot. Add sausage; cook and stir 4 minutes or until no longer pink, breaking up sausage with spoon. Drain sausage on paper towels; set aside.
- Add pepper to same skillet; cook and stir 2 minutes or until crisp-tender. Return sausage to skillet. Add egg mixture; stir until blended. Cover; cook over medium-low heat 10 minutes or until eggs are almost set.
- Sprinkle cheese over frittata; broil 2 minutes or until cheese is melted. Cut into 4 wedges. Serve immediately.
If skillet is not ovenproof, wrap handle in heavy-duty aluminum foil.
|Saturated Fat||14 g|
|Total Fat||31 g|
|Calories from Fat||69 %|
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