Turkey Sausage And Veggie Frittata!

Turkey Sausage And Veggie Frittata!

Susan has been a friend of mine for many, many years and a great cook, too!  She drops by from time to time to share recipes here.  So, here is her version of a Turkey Sausage And Veggie Fritatta:

frit·ta·ta (fr-tät, frt-tät)

n.

An open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling.

[Italian, from fritto, past participle of friggere, to fry; see frit.]

The American Heritage® Dictionary of the English Language, Fourth Edition copyright ©2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.

A frittata is very much like an omelet. It is also made with eggs in a skillet.  The only real difference is whipping air into the eggs, it doesn’t get folded, cooks at a lower temperature, and cooks it a little longer. It gets more done on one side  and is often served whole like an open-faced omelet.  If it’s made in a larger skillet, it is often sliced like a pie.  In Italy, often they will add potatoes or pasta is for a heartier meal.

This frittata I made was so full of ingredients that it fell apart when I was taking it out of the pan.  So, I shaped it on my plate like an omelet.  A girl has to have attractive food, you know!  Since I have been in Italy, I like the Italian word, so mine is still being called a frittata, though it appears to be more like an omelet. This frittata/omelet recipe is a perfect breakfast and quite spicy.

Turkey Sausage And Veggie Frittata

Author: Susan Root Merritt

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Serves: 1-2

Ingredients

• 1 small zucchini
• 1 slice of a large onion, chopped
• 15 grape tomatoes
• 1/4 green bell pepper, chopped
• A handful of spinach leaves
• 2 garlic pods
• 1 tsp oil
• 1/3 cup Cooked and Crumbled Turkey Sausage
• 2 eggs (or more)
• 1/4 cup Eggbeaters (or replace with more eggs)
• 1 wedge Laughing Cow Light Cheese (Queso Fresco and Chipotle)
• 2 big squirts of Sriracha Chile Sauce
• Salt, Pepper and Tony Chacheres….to taste

Instructions

1. Chop veggies. Sauté the bell pepper, onion, tomatoes and zucchini in the oil. Once tender, add the, sausage, garlic and spinach. Stir until the spinach is completely wilted and the sausage is heated through.
2. Whip the eggs and Sriracha Chile Sauce in another bowl and pour over the veggies. Sprinkle the salt, pepper and Tony C’s on top.
3. Cover and let cook on low for about 10 minutes, or until the eggs are almost completely cooked. Top with dots of cheese.
4. Cover and cook another couple of minutes for the cheese to melt and eggs to finish cooking.

 

Hi, my name is Susan and Permanent Posies (Creative Chaos) is my blog and my subject matter is…well, that depends on the day and the mood. But, for the most part, I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping 🙂 and finding a bargain just makes my day.