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Cheddary Sausage Frittata
Yield: Makes 4 servings
Ingredients:
*Poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. 4
eggs
1/4
cup milk
1
package (12 ounces) bulk pork breakfast sausage
1
poblano pepper,* seeded and chopped
1
cup (4 ounces) shredded Cheddar cheese
Preparation:
1.
Preheat broiler.
2.
Combine eggs and milk in medium bowl; whisk until well blended. Set aside.
3.
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.
4.
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.
5.
Sprinkle cheese over frittata; broil 2 minutes or until cheese is melted. Cut into 4 wedges. Serve immediately.
Smart Tip
If skillet is not ovenproof, wrap handle in heavy-duty aluminum foil.
Nutritional Information:
| Serving Size: | |
| Sodium | 660 mg |
| Protein | 27 g |
| Fiber | <1 g |
| Carbohydrate | 4 g |
| Cholesterol | 298 mg |
| Saturated Fat | 14 g |
| Total Fat | 31 g |
| Calories from Fat | 69 % |
| Calories | 423 |
Dietary Exchange:
| Meat | 4 |
| Fat | 4-1/2 |
This recipe appears in:
Eggs & Omelets
