Manly man spicy sausage & herb frittata

by Colleen Greene on October 31, 2010 · 0 comments



Sausage Frittata

I am a bit behind in food posts!  This one is from late August, when I took advantage of the break in the horrid heatwave we’d been having in Southern California that month to turn on my oven again and treat my wonderful husband to a delicious frittata for Saturday brunch (we do our brunches on Saturdays, since we have church on Sundays).

I call it a “manly man” frittata because, unlike my Summer Vegetable Frittata, this one is packed with sausage, but omits any vegetables outside of some onion, garlic and herbs to liven up the flavor. I added in a bit more cheese and kicked it up with some red pepper flakes. Since I used light Italian turkey sausage, there was very little grease leftover after browning the sausage, so I left that in the pan, along with my butter, to saute the vegetables and herbs…boy, did that contribute to the flavor!

I still prefer to stick with lighter ingredients when possible — turkey sausage, light butter, and part-skim cheese — because, although I wanted to keep this frittata more man-friendly, I also want to keep my husband healthy.

Hubby was quite pleased, and the fritatta tasted even better accompanied by a fabulous Bloody Mary.

Sausage & Herb Frittata

As much as a I love my vegie frittatas, I must admit that the scent of sausage cooking with onions, garlic and fresh herbs is pretty amazing.

Sausage & Herb Frittata

This really seems almost to pretty to eat.

Manly Man Spicy Sausage and Herb Frittata

Source: The Taste Place

Serves: 6

WW PointsPlus (New): 5 per serving
WW Points (Old): 5 per serving

Ingredients

3 links Italian turkey sausage (sweet or hot)
2 Tbsp. butter (I used light butter)
1/4 large sweet onion, diced
2 cloves garlic, minced
2 Tbsp. oregano, chopped
1 Tbsp. rosemary, chopped
2 Tbsp. basil, chopped
6 eggs
Salt & pepper, to taste
1/3 c. part skim mozzarella cheese
2 Tbsp. fresh parsley, chopped

Instructions

Place oven rack 4-6 inches from the broiler, and heat broiler on low.

Use a fork to beat the eggs in a bowl, adding salt and pepper to taste.

Heat an 8-inch cast iron skillet (or oven-safe skillet) over medium heat. Squeeze sausage out of the casings, and cook in the skillet until lightly browned. Push sausage to the edge of the skillet and add the butter. Melt the butter, add the onion and garlic, and cook until golden — about 2 to 3 minutes. The sausage should be fully browned by now. Add the oregano, rosemary, and basil, then cook another minute. Pour eggs over the sausage and herb mixture, and cook until the eggs are almost set (3-4 minutes, until the sides are fully set,the top should still be a bit runny).

Remove skillet from heat.

Sprinkle cheese, and then parsley, on top of the frittata.

Place the entire skillet in the oven and broil until the cheese is melted and the top and sides start turn slightly brown (about 2-3 minutes).

Remote skillet from oven and allow to cool slightly before cutting the mixture into 6 slices.

Serve warm.

Can be reheated for 30 seconds in a microwave.

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