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Sausage, Pepper, and Corn Frittata
8 Servings
This garden-fresh recipe has a short prep time — giving you all the more time to savor the season.
To remove kernels:
With the tip of the corn ear pointed down, firmly hold the stem and slide a sharp knife lengthwise down the ear.
Ingredients
* 10 large eggs
* 1/4 teaspoon salt
* 1/4 teaspoon fresh-ground pepper
* 6 ounces breakfast sausage, casings removed
* 1/2 cup chopped red bell pepper
* 1/2 cup fresh corn kernels
* 1/4 cup thinly sliced green onion
* 2 plum tomatoes, chopped
* 1/4 cup grated Parmesan cheese
Directions
Heat oven to 350°F
Combine the eggs, 2 tablespoons water, salt, and pepper in a medium bowl and set aside
Crumble the sausage and brown in a 12-inch ovenproof nonstick skillet over medium-high heat until just cooked through — about 5 minutes
Remove the sausage from the pan, set aside, and keep warm
Reduce heat to medium and heat 1 tablespoon of the sausage fat
Add the red pepper and corn to the pan and cook for 4 minutes
Return the sausage to the pan, add the green onion, and cook for one more minute
Pour in the egg mixture and stir to combine
Reduce heat to medium-low and cook until the eggs begin to set — about 7 minutes
Sprinkle in the tomatoes and cheese and transfer the pan to the heated oven
Bake for 5 minutes, change the oven setting to broil, and continue to cook until browned — 2 to 4 minutes more
Serve immediately
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