Cheddary Sausage Frittata

Cheddary Sausage Frittata

Cheddary Sausage Frittata


Makes 4 servings


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

*Poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  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

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

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