al fresco Roasted Pepper and Asiago Chic

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1 (12 ounce) package al fresco® Roasted Pepper & Asiago Chicken Sausage, thinly sliced
1 tablespoon extra-virgin olive oil
3 ounces canned or jarred roasted red peppers, chopped
1 clove garlic, finely minced
4 large eggs
2 tablespoons fresh Italian flat parsley, chopped
1/2 teaspoon black pepper
1/2 cup low-sodium Parmesan cheese, grated
1 teaspoon Tabasco sauce


Preheat oven to 400 degrees.

Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.

In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.

Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.

When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.

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