A frittata is one of my favorite things to make on a Sunday morning. Now with the farmers market open there are always fresh eggs and lots of vegelicious things to include. Part of the beauty of making a frittata is that there are usually left overs to heat up for on-the-go am meals in the beginning of the week too. With my own herb garden bursting with basil, I just had to use some in this mornings breakfast. During the summer I make great use out of my large Cusinart toaster oven for this type of task – keeping the kitchen cool!
Chicken Sausage Tomato-Basil Frittata
- 2 small Red Potatoes, diced
- 2 Italian-style Chicken Sausage, diced
- 2-3 Mushrooms, diced
- ¼ cup extra Virgin Olive Oil
- 2 small Tomatoes, peeled and diced
- 3 Scallions or Fresh Onion Tops, chopped
- ¼ cup fresh Basil leaves, chiffonade
- 2 Tbs fresh Parsley leaves, minced
- 6 Eggs, beaten
- Heat oven to 375 deg F
- In a 12” deep-dish pie pan, add potatoes, sausage, mushrooms and oil, toss.
- Bake for 30 minutes, stirring once, until potatoes are tender.
- Remove from oven, sprinkle tomatoes, onion tops and herbs over the sausage and potato mixture.
- Slowly poor eggs over the frittata ingredients, return to oven
- Bake additional 20 minutes or until toothpick inserted into center of eggs comes out dry.
- Allow to set at least 10-15 minutes
- Serve warm with salad greens
Nutrition (1/8 Frittata)
Calories: 197 kcal, Total Fat: 12.5g, Sat. Fat: 2.7g, Sodium: 247.2mg, Carb.: 11.7g Fiber: 1.5g, Sugars: 2.2g, Protein: 9.7g
Exchanges: 1 Starch, 1 Meat, 1 Fat