Difference between revisions of "Zesty Sausage Frittata"
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[[Image:CutFrittata.JPG|thumb|right|Zesty Sausage Frittata]] | [[Image:CutFrittata.JPG|thumb|right|Zesty Sausage Frittata]] | ||
Inspired by [http://www.tasteofhome.com/Recipes/Corn-Tortilla-Quiche this recipe]<br> | Inspired by [http://www.tasteofhome.com/Recipes/Corn-Tortilla-Quiche this recipe]<br> | ||
| − | 1 pound bulk pork sausage<br> | + | 1 pound bulk breakfast type pork sausage<br> |
1 cup (4 ounces) shredded Monterey Jack cheese<br> | 1 cup (4 ounces) shredded Monterey Jack cheese<br> | ||
1 cup (4 ounces) shredded medium cheddar cheese<br> | 1 cup (4 ounces) shredded medium cheddar cheese<br> | ||
1/4 cup chopped canned green chilies<br> | 1/4 cup chopped canned green chilies<br> | ||
6 eggs, lightly beaten<br> | 6 eggs, lightly beaten<br> | ||
| − | 1/4 cup heavy whipping cream<br> | + | 1/4 cup heavy whipping cream – or Half n half<br> |
1/2 teaspoon chili powder<br> | 1/2 teaspoon chili powder<br> | ||
1/4 cup minced fresh cilantro<br> | 1/4 cup minced fresh cilantro<br> | ||
| Line 17: | Line 17: | ||
Butter a 9-in. pie plate, put the sausage in the bottom of the pie plate spreading it evenly.<br> | Butter a 9-in. pie plate, put the sausage in the bottom of the pie plate spreading it evenly.<br> | ||
Layer 1/2 of the cheeses on top.<br> | Layer 1/2 of the cheeses on top.<br> | ||
| − | In a large bowl, combine the eggs, cream, | + | In a large bowl, combine the eggs, cream, chilies, chili powder, and half the cilantro. Pour egg mixture over the sausage and top with remaining cheese.<br> |
| − | + | Bake for 35-40 minutes or until a knife inserted near the center comes out clean. If the cheese is not browned and beautiful on top, turn on broiler and broil for 2- 5 minutes to brown the cheese on top. Sprinkle with the rest of the cilantro. Cut into wedges. Serve with your favorite salsa and sour cream. If you can get it I highly recommend [https://www.evkfoods.com/products/ Emerald Valley Salsa].<br> | |
| + | <br> | ||
| + | Note:<br> | ||
| + | This recipe can be made and baked ahead and refrigerated. It can be eaten cold or reheated in the microwave. Either way it's delicious! | ||
Latest revision as of 12:42, 8 January 2019
← breakfast
From the kitchen of Alicia Wingren
Difficulty: easy
Inspired by this recipe
1 pound bulk breakfast type pork sausage
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded medium cheddar cheese
1/4 cup chopped canned green chilies
6 eggs, lightly beaten
1/4 cup heavy whipping cream – or Half n half
1/2 teaspoon chili powder
1/4 cup minced fresh cilantro
Preheat oven to 350°F.
In a large skillet, cook the sausage until no longer pink; drain.
Butter a 9-in. pie plate, put the sausage in the bottom of the pie plate spreading it evenly.
Layer 1/2 of the cheeses on top.
In a large bowl, combine the eggs, cream, chilies, chili powder, and half the cilantro. Pour egg mixture over the sausage and top with remaining cheese.
Bake for 35-40 minutes or until a knife inserted near the center comes out clean. If the cheese is not browned and beautiful on top, turn on broiler and broil for 2- 5 minutes to brown the cheese on top. Sprinkle with the rest of the cilantro. Cut into wedges. Serve with your favorite salsa and sour cream. If you can get it I highly recommend Emerald Valley Salsa.
Note:
This recipe can be made and baked ahead and refrigerated. It can be eaten cold or reheated in the microwave. Either way it's delicious!
