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 CHORIZO FRITTATA
Crumbled chorizo sausage, spinach, cherry tomatoes, and cheese add heat, flavor, and color to this delicious frittata.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
- Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
- Bake 25 min. or until knife inserted in center comes out clean.
POTATO SAUSAGE FRITTATA
With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo-the sky's the limit!
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture. , Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.
Nutrition Facts : Calories 518 calories, Fat 39g fat (13g saturated fat), Cholesterol 430mg cholesterol, Sodium 1213mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
CORN AND SAUSAGE FRITTATA
Nelda's corn and sausage frittata recipe is something you can enjoy for breakfast, brunch, or dinner. We love versatile recipes! It's creamy with bits of corn throughout. The sausage adds a nice savory flavor with just a hint of heat from the cayenne. Once baked, the bread crumb/butter/cheese topping gives the frittata a crunchy...
Provided by Nelda Carnley
Categories Breakfast Casseroles
Time 45m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. In skillet brown sausage, peppers and onions together.
- 2. In a large bowl, whisk together eggs, milk, salt, pepper, and cayenne.
- 3. Add corn, cheese, basil, and melted butter. Stir in sausage mixture.
- 4. Pour into a buttered 9X13 inch baking dish.
- 5. For the topping: stir all ingredients together and sprinkle on top of frittata.
- 6. Bake 40 minutes. Let stand 10 minutes before slicing.
CORN, SCALLION, AND POTATO FRITTATA
Categories Egg Potato Brunch Broil Quick & Easy Mozzarella Corn Spring Summer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (light main course) servings
Number Of Ingredients 7
Steps:
- Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes. Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.
- Preheat broiler.
- Whisk together eggs, mozzarella, and salt and pepper to taste. Stir in potato mixture and scallion greens.
- Heat remaining tablespoon oil in cleaned skillet over moderate heatuntil hot but not smoking. Then cook frittata without stirring, shaking skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes. Remove from heat.
- If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil frittata about 3 inches from heat until top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature
30 MINUTE SMOKED SAUSAGE AND CORN CHOWDER
Make and share this 30 Minute Smoked Sausage and Corn Chowder recipe from Food.com.
Provided by Libby1
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large saucepan, cook onions in oil over medium heat 3-4 minutes or until tender.
- Stir in sausage, broth, potatoes, corn and red pepper.
- Bring to a boil; reduce heat to low.
- Simmer uncovered for 20 minutes.
- Stir in cream; heat through.
- Garnish with additional sliced green onions, if desired.
Nutrition Facts : Calories 385.5, Fat 30.7, SaturatedFat 12.8, Cholesterol 77.5, Sodium 790.8, Carbohydrate 20.5, Fiber 1.8, Sugar 4.3, Protein 10
COLETTE'S SMOKED SAUSAGE FRITATTA
I came up with this savory fritatta one morning when I had run out of bacon. You can combine different meats, cheeses, and vegetables for an endless variety. This recipe is great for using up leftovers!
Provided by COLETTE GEROW
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Cook the sausage and onion in an oven-proof skillet over medium heat until the sausage has browned, about 10 minutes. Drain excess grease from the skillet. Whisk together the eggs, milk, sour cream, salt, and pepper. Sprinkle the sausage with 1 cup of the Cheddar cheese, then pour the egg mixture overtop.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 18 minutes. Sprinkle with the remaining Cheddar cheese, and return to the oven until the cheese has melted. Cut into wedges to serve.
Nutrition Facts : Calories 461.6 calories, Carbohydrate 4 g, Cholesterol 266.1 mg, Fat 36.6 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 16.7 g, Sodium 1137.8 mg, Sugar 3.1 g
SAUSAGE AND CORN FRITTERS
This is a variation on a corn fritter recipe to add sausage. As with my other recipes, a small amount of oil is used to keep the calorie count down.
Provided by Late Night Gourmet
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Start boiling ear of corn. Alternately, frozen corn can be used instead.
- Start heating 2 tablespoons of olive oil in a small cooking pot on MEDIUM heat. NOTES: 1) other kinds of oil can be used instead if desired; 2) a small pot will allow less oil to be used: the fritters need to be at least partly immersed in the oil.
- Pan fry sausage and set aside.
- Blend cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl.
- Beat egg separately, then combine with ingredients in bowl.
- Add corn kernels and sausage to the mixture and blend thoroughly.
- Carefully use a spoon to place spoonfuls of the mixture into the oil. Patty-shaped fritters work best in a shallow pan, but you can make them any size or shape. Don't drop the batter into the oil.
- The fritters cook very quickly in a shallow pot because they're closer to the heat. Watch the underside of the fritter for browning. The fritter can brown in as little as 30 seconds, depending on how hot the pot is.
- Carefully flip the fritter over with a fork. Remove from heat when the fritter is browned.
- Placed finished fritters on a paper towel to remove excess grease.
- Sprinkle remaining salt on the fritters while still hot.
- Use a blend of sweet and sour sauce and hot sauce for dipping if desired.
Nutrition Facts : Calories 166.8, Fat 11.4, SaturatedFat 2.9, Cholesterol 42.4, Sodium 615.8, Carbohydrate 11.9, Fiber 1.1, Sugar 1.6, Protein 4.9
CHORIZO & CORN FRITTATA
This frittata can be a do-ahead hors d'oeuvre (cut it into small squares and serve at room temperature) or a satisfying supper.
Provided by Regina Schrambling
Categories Appetizers
Yield four as a main course.
Number Of Ingredients 7
Steps:
- Heat the oven to 400°F. In a large bowl, whisk the eggs vigorously with the milk and salt and pepper to taste. Heat a 10-inch enameled cast-iron or nonstick skillet over medium-high heat and add the eggs, chorizo, and corn. Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven. Lift the edges of the frittata so that the eggs flow to the bottom. When the frittata is half-set, sprinkle on the Monterey Jack. Transfer the pan to the heated oven. Cook for about 10 minutes (less if you like runny eggs), until puffed and golden.
Nutrition Facts : ServingSize four as a main course., Calories 520 kcal, Fat 340 kcal, SaturatedFat 15 g, TransFat 38 g, Carbohydrate 10 g, Fiber 1 g, Protein 34 g, Cholesterol 555 mg, Sodium 1220 mg, UnsaturatedFat 20 g
SPICY CORN FRITTATA WITH TOMATOES AND SCALLIONS
Steps:
- Set a rack on the top shelf of the oven and preheat to 450 degrees F.
- In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.
- In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.
- Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.
- Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.
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5/5 (6)Estimated Reading Time 4 minsServings 4Total Time 25 mins
- In a large (15-inch) oven-proof skillet, heat 1 tablespoon of the oil. Cook the sausage over high heat, breaking it apart with your spatula into 1-inch pieces (or smaller), until browned, about 5 minutes. Remove to a plate.
- Add the remaining oil to the skillet. Saute the onion and peppers over medium heat, scrapping up any brown bits from the bottom of the pan, until very soft and caramelized, about 10 minutes.
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- Heat a frying pan on medium-low with the oil. Add minced shallots and sauté for a few minutes until translucent.
- Add ground sausage. If your sausage is uncooked, fry it until cooked through, then add spinach. (If sausage is pre-cooked, add spinach at the same time.) Sauté mixture until everything is cooked and well-combined.
- Crack eggs into a bowl and whisk thoroughly. Add coriander, parsley, salt, heavy cream, and half of the cheese. Stir well.
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- Heat oven to 350 degrees 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.
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4.5/5 (2)Estimated Reading Time 3 minsServings 6Total Time 20 mins
- Add the butter to a medium skillet, add onion and cook until tender. Remove the casings from the sausages and add the the skillet; break with a wooden spoon and cook for about 3 to 5 minutes until sausage is cooked. Add spinach and cook an additional 2 minutes until spinach has wilted. Season with salt and pepper if needed, sausages usually have enough spices in them that no salt or pepper is necessary.
- If you're using the small bocconcini balls cut them in half otherwise if they're the bigger ones, slice them up.
- Whisk the 6 eggs and pour over the sausage and spinach mixture; stir and cook for a few seconds, until the eggs start setting a bit. Add the bocconcini pieces over the top of the eggs and place the skillet under the broiler. Leave the skillet under the broiler for about 3 to 5 minutes, making sure the cheese doesn't burn.
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Servings 4Total Time 25 minsEstimated Reading Time 3 mins
- Place a large (10 inch wide) nonstick skillet that is oven safe on the stovetop. Heat over medium heat.
- While the skillet is heating, remove the stem and seeds from your poblano pepper. Dice the pepper.
- Add the oil to the skillet. When warm, add the poblano pepper and corn kernels. Cook until the vegetables are beginning to soften, approximately 5 minutes.
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- Add the corn kernels and give them a good stir to coat with oil, then leave them to cook undisturbed for 2-3 minutes. Stir, and let them cook another 2-3 minutes until lightly browned.
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From myrecipes.com
4/5 (1)Total Time 21 minsServings 4Calories 174 per serving
- Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; sauté 4 minutes or until browned. Stir in corn and, if desired, red pepper; reduce heat to medium-low.
- Combine egg and egg whites in a small bowl; stir with a whisk. Drizzle evenly over sausage mixture. Cover and cook 8 minutes or until almost set. Remove pan from heat; sprinkle evenly with cheese and 1 1/2 tablespoons cilantro. Cover and let stand 2 minutes. Sprinkle with 1 1/2 tablespoons cilantro. Cut into 4 wedges.
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From umamigirl.com
4.9/5 (7)Total Time 25 minsCategory Breakfast And BrunchCalories 184 per serving
- Preheat the oven to 375°F or the broiler to high. Place a rack 6 to 12 inches from the heat source.
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