Cheesy Sausage Frittata With Peppers Food

SAUSAGE AND PEPPER FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Coat a nonstick 10-inch saute pan with olive oil. Add the sausage and brown. Add the peppers and saute until they are soft.
• In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature.

CHEESY SAUSAGE FRITTATA WITH PEPPERS

Steps:

• Heat oven to 350ºF.
• Cook sausage in large skillet until done, stirring frequently to break patties into small pieces. Add peppers and 3 Tbsp. chives; mix well. Cook 5 min., stirring frequently.
• Whisk eggs and sour cream in large bowl until blended. Add VELVEETA and sausage mixture; mix well.
• Pour egg mixture into 9-inch pie plate sprayed with cooking spray.
• Bake 35 to 40 min. or until top is puffed and golden brown. Sprinkle with remaining chives. Let stand 5 min. before cutting to serve.

CHEESY PEPPER AND MUSHROOM FRITTATA

Steps:

• Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; set aside.
• Heat 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the mushrooms and cook, without stirring, until browned on the bottom, about 3 minutes. Stir, then continue cooking until the liquid evaporates, about 4 minutes. Add the remaining 1 tablespoon olive oil, the bell peppers and a pinch each of salt and pepper; cook, stirring, until the peppers are softened and lightly browned, 6 to 8 minutes.
• Reduce the heat to medium. Pour the egg mixture into the skillet and stir once or twice to combine; cook, without stirring, until the edges start setting, about 1 minute. Scatter the cheese curds and scallions on top, then transfer the skillet to the oven. Bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert or slide onto a cutting board. Serve warm or at room temperature.

COLORFUL PEPPER FRITTATA

Steps:

• Preheat oven to 350°. Whisk together first four ingredients. Stir in mozzarella cheese and basil., In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Add peppers; cook and stir until tender, 3-4 minutes. Stir in garlic; cook 1 minute. , Pour in egg mixture; remove from heat. Sprinkle with Parmesan cheese. Bake, uncovered, until eggs are completely set, 20-25 minutes. Let stand 5 minutes. Cut into wedges.

EASY CHEESY FRITTATA

Steps:

• Preheat oven to 350.
• Beat eggs, egg whites and water in a medium bowl with a wire whisk until well blended.
• Stir in tomatoes, 1/2 cup of the cheese, the bacon and basil.
• Pour into greased 9-inch pie plate.
• Bake 25 minutes or until puffed and golden brown.
• Sprinkle with remaining cheese and bake an additional 5 minutes or until cheese is melted.

PASTA FRITTATA WITH SAUSAGE AND CHERRY PEPPERS

Steps:

• Whisk eggs, Parmesan, olive oil, cherry peppers, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl until egg is even yellow color; set aside.
• Cook sausage in 10-inch nonstick skillet over medium heat, breaking up sausage with wooden spoon, until fat renders and sausage is about half cooked, 3 to 5 minutes. Stir in garlic and cook for 30 seconds. Remove skillet from heat. Transfer sausage mixture (some sausage will still be raw) to bowl with egg mixture and wipe out skillet.
• Bring water, pasta, vegetable oil, and 3/4 teaspoon salt to boil in now-empty skillet over high heat, stirring occasionally. Cook, stirring occasionally, until pasta is tender, water has evaporated, and pasta starts to sizzle in oil, 8 to 12 minutes. Reduce heat to medium and continue to cook pasta, swirling pan and scraping under edge of pasta with rubber spatula frequently to prevent sticking (do not stir), until bottom turns golden and starts to crisp, 5 to 7 minutes (lift up edge of pasta to check progress).
• Using spatula, push some pasta up sides of skillet so entire pan surface is covered with pasta. Pour egg mixture over pasta. Using tongs, lift up loose strands of pasta to allow egg to flow toward pan, being careful not to pull up crispy bottom crust. Cover skillet and continue to cook over medium heat until bottom crust turns golden brown and top of frittata is just set (egg below very top will still be raw), 5 to 8 minutes. Slide frittata onto large plate. Invert frittata onto second large plate and slide it browned side up back into skillet. Tuck edges of frittata into skillet with rubber spatula. Continue to cook second side of frittata until light brown, 2 to 4 minutes longer.
• Remove skillet from heat and let stand for 5 minutes. Using your hand or pan lid, invert frittata onto cutting board. Cut into wedges and serve.

CHEESY POTATO AND SAUSAGE FRITTATA

Steps:

• Heat 12-inch nonstick skillet over high heat. Add sausage; cook 4 to 5 minutes, stirring frequently, until no longer pink. Remove sausage from skillet; drain on paper towels. Return sausage to skillet. Gently stir in potatoes.
• In small bowl, mix egg product and remaining ingredients except cheese until well blended. Pour egg mixture evenly over potato mixture; cover and cook over medium-low heat 10 minutes.
• Uncover; cook 5 to 8 minutes longer or until egg product mixture is set but still moist on top. Remove from heat. Sprinkle cheese over top. Let stand 3 to 5 minutes or until cheese is melted. Cut into wedges to serve.

VERY VEGGIE FRITTATA

Steps:

• In a large bowl, whisk the eggs, sour cream, salt and pepper. Stir in 3/4 cup cheese and green onions; set aside. In a 9-in. ovenproof skillet, saute the mushrooms, sweet peppers and onion in butter until tender. Reduce heat; top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Serve with pepper sauce, if desired.