Wednesday, January 21, 2009

Turkey Sausage and Pepper Frittata

Turkey and Pepper Frittata

I have been super tired lately. I just can't seem to get any sleep. I'm averaging just under 5 hours a night and I'm seriously dragging by midday.

Tonight was just one of those nights where I could hardly think straight. It's not even 10 p.m. and I'm seriously thinking about going to bed! Good thing I had the ingredients for a version of the sausage and bell pepper frittata I saw in a magazine this month. I don't think I could handle much else.

It doesn't have many ingredients and can be easily customized. You could use any kind of bell pepper — green, red, yellow, orange. And it calls for goat cheese, which I love, but if you don't you could use feta for the same type of consistency or go with something that melts well if you prefer, like a fontina or a sharp cheddar. Reduced-fat cheddar would also work.

On the side I made roasted tomatoes (roasted them in the oven along side the frittata for about 10 minutes or so) and a slice of Great Harvest Bread's 10 grain.

Love their bread. Pricey, but delicious. I buy a loaf whenever I run out. I don't eat much bread, so I end up freezing the loaf in four slice increments and thaw only what I need. A loaf lasts me for weeks that way.

Turkey Sausage and Pepper Frittata
Serves 2

1 link of sweet Italian turkey sausage, casing removed
1/8 tsp crushed red pepper
1/2 green bell pepper
1/2 medium onion
2 whole eggs
3 egg whites
2 tbsp fat free milk
2 tbsp goat cheese, crumbled

Preheat oven to 425.

Heat an ovenproof 8-inch skillet sprayed with cooking spray over medium heat; brown the sausage and the red pepper flakes. Once the sausage is done, remove it from the pan and set aside in small bowl.

Recoat the same skillet with cooking spray and add the bell pepper and onion, cook until soft, about 5-7 minutes. Add the sausage back to the pan. In the same bowl, combine whole eggs, egg whites, milk, salt and pepper and whisk to combine.

Add the eggs to the pan and stir until nearly set, but still runny on top. Top with two tablespoons goat cheese.

Put the pan in the oven and bake until the top is set and the cheese is slightly melted, about 8 to 10 minutes. Cut into four wedges. One serving equals two wedges.

1 comment:

Nick said...

That looks fantastic! I'm thinking breakfast for dinner one night next week.