Thursday, August 4, 2011

Southwestern Baked Frittata

I think this is one of our most requested recipes. We have served this for brunch many times and our guests always ask for the recipe. It is so much easier than making individual omelets, especially when serving a crowd. It can easily be doubled and baked in a 9 x 13 dish, just adjust the baking time. And this is a great way to use up whatever ingredients you have left in the fridge. We have tried so many variations (recipes to come) and they are all delicious. We had this for dinner last night and I think my toddler ate more of it than I did, and it was spicy! 

Southwestern Baked Frittata
Servings: 4-6

2 tbsp. extra-virgin olive oil
½ yellow onion, chopped
½ red bell pepper, chopped
½-¾ lb. hot turkey sausage, casings removed
7 eggs
¼ cup milk
¼ tsp. salt
1/8  tsp. pepper
4 oz. can chopped green chiles (Use 1/2 can for mild.)
2 tbsp. fresh cilantro, chopped
2 cups pepper jack cheese or southwestern cheese blend, divided

Preheat the oven to 425°. Grease the bottom and sides of a 9 inch pie plate or 8 x 8 glass baking dish. 

Heat the olive oil in a 12-inch skillet over medium heat. Add the onions and bell pepper and cook until softened, 3-4 minutes. Add the turkey sausage and break up using a spoon. Cook the turkey sausage with the onions and bell pepper until no longer pink. Remove from heat and allow to cool. 

In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the green chiles, cilantro, 1 cup cheese, and cooled turkey sausage mixture.

Pour the egg mixture into the prepared baking dish. Top with the remaining 1 cup cheese. Bake at 425° for 20-25 minutes or until the eggs have set. Let rest for 5 minutes before serving.

Source: A Much Kneaded original

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