Anyway, despite its spelling, frittatas are delicious. And versatile. They're a great brunch, lunch, or dinner dish that's perfect for using up any leftover veggies or herbs or sausage you have in your fridge. And that's exactly what this frittata was: a way to use up some chipotle vegetarian sausage, fresh herbs, and on-the-verge-of-being-thrown-out vegetables.
Chipotle Sausage, Scallion, and Tomato Frittata
Yields: 4-5 servings
-8 large eggs
-Salt and black pepper
-2 tablespoons extra virgin olive oil
-3 scallions, chopped (white and green parts!)
-1 clove garlic, peeled and minced
-1 Field Roast Mexican Chipotle Sausage, roughly chopped
-1/2 vine tomato, diced
-Pepper jack cheese
-1 tablespoon cilantro, chopped
1.) Preheat oven to 400 degrees F.
2.) In a large bowl, whisk together eggs, salt, and pepper.
3.) Heat olive oil in an oven-safe frying pan over medium-high heat. Add the scallions and cook until they begin to soften, about 2-3 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add sausage and cook until heated through, about 2-3 minutes.
4.) Pour eggs over the scallions and sausage. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, transfer the pan to the heated oven.
5.) Bake for 7 minutes. Remove from oven, sprinkle with tomatoes and cheese, and put the pan back in the oven for an additional 3-4 minutes, until cheese is melted and frittata is puffed and golden. Remove from oven, top with cilantro, and let sit for 3-5 minutes before serving.
Can you spell frittata without Googling it?