Zesty Sausage Frittata
← 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!
