al fresco Roasted Pepper and Asiago Chicken Sausage Frittata

al fresco Roasted Pepper and Asiago Chicken Sausage Frittata

39

"For breakfast, brunch or a light supper, this frittata with sliced chicken sausage, roasted peppers, grated Parmesan and hot sauce is a quick and tasty choice."

Ingredients

20 m servings 206 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Preheat oven to 400 degrees.
  2. Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.
  3. In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.
  4. Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
  5. When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.

Footnotes

  • Cook's Note: Several al fresco flavors will taste great in this recipe; try Sweet Italian, Country-style Breakfast Sausage or Roasted Garlic.
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Reviews

39
  1. 43 Ratings

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I made this with grilled chicken and a little salsa. Oh my!! very good; definitely will be used weekly! Maybe more frequent.

Great and easy recipe. I didn't have the asiago sausage but I added about 1/4 cup to the egg mixure. It came out great!

I used a bigger I think 11" pan. I needed extra eggs I used 5 whole & 2 white's only. Extra garlic & parsley only 1/3 cup of parm as I ran out. Looks good, smells good, tastes great. I will ...