Breakfast Sausage Frittata
| Serving Size | 5 |
|---|
• 13 oz Butterball Turkey Breakfast Sausage Links
• 1 1/2 Tbsp Olive oil
• 1 cup Green onions diced
• ¼ cup Italian parsley chopped
• ¼ cup Sun-dried tomatoes chopped
• ¾ cup Mozzarella shredded
• 1/2 cup Parmesan cheese grated
• ¼ tsp Salt
• ¼ tsp Black pepper
• 10 Eggs, lightly beaten
• Sprinkle Parmesan cheese for each slice, grated
• 4-6 sprigs Basil leaves
Directions
- Preheat the oven to 350°F.
- Heat the oil in a 10-inch cast iron skillet (or a similarly shaped ovenproof pan) over medium heat until the oil starts to shimmer, making sure to coat the sides and bottom.
- Add the sausage and onions to the hot pan and sauté to a light brown, then set aside.
- Combine the parsley, tomatoes, cheeses, salt and pepper, then blend with the eggs.
- Pour the egg mixture into the hot skillet and incorporate the onions and sausage with a heat-resistant rubber spatula, lifting the egg mixture from the bottom of the pan 2 times to create layers.
- Place the skillet into the oven and bake for 5-7 minutes or until the eggs are firm to touch and golden brown on top.
- Remove from the oven and run a spatula around the skillet’s edge to loosen the frittata from the sides.
- Invert the frittata onto a serving plate.
- Cut it into quarters or sixths and garnish with a sprinkle of Parmesan cheese and basil sprig.
- Frittata may be served warm or chilled.
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