Smoked Sausage Frittata

Ever made a fritatta? Have you ever had one? A frittata is basically a quiche without the crust. I don't often have ready-made pie crusts available and I certainly love anything that allows me to skip a step in dinner prep on a weeknight, so a frittata definitely works for me. They're great because they're totally customizable to fit your family's likes/dislikes and they can be VERY cost effective! Eggs are pretty much the cheapest type of protein, so they are a great option for filling, meatless meal.  However...

I love smoked sausage, and can usually get the healthier turkey option for super cheap by combining store sales and coupons.  I almost always have turkey smoked sausage in the fridge for things like jambalaya, smoked sausage and corn bisque and THIS frittata.  It's yummy and easy, I can add various veggies that need to be used up (like mushrooms or broccoli), and leftovers can be eaten for breakfast, lunch, or dinner! Thanks to whoever Colette is for the original recipe! I've given what I use and what I do below (the bell pepper is a MUST that I discovered on my own). I make this often. Hope you like it!

Smoked Sausage Frittata

• 1 1/2 cups of smoked sausage, sliced (when I make this I use half of a package and dice it rather than slice it.  It makes the finished fritatta easier to cut)
• 1/4 cup diced onion (I use half of a small onion)
• 1/4 cup diced green bell pepper (eyeball it; use however much you want)
• 6 eggs
• 1/2 cup milk
• 1/4 cup sour cream
• salt, pepper, and garlic powder to taste
• 1 1/2 cups cheese (amount is up to you. I don't measure this)

1. Preheat oven to 400.

2. Cook sausage, onion, and peppers in an oven-proof skillet over medium heat until meat is browned and veggies are browned and soft. I use and recommend using a cast iron skillet and a just a little olive oil.  While mine is cooking,  I add some salt, pepper, and garlic powder.  Once done, you can drain off grease if you have any.  I use turkey sausage and never have a problem with this.

Ingredients before cooking

All browned up and yummy

3. In a bowl whisk together the eggs, milk, sour cream, and a little salt and pepper.

4. Top your meat and veggies with some cheese (around 1 cup).

5. Pour egg mixture into skillet.  Don't stir.  Bake for about 18 minutes or until a knife inserted comes out clean.

Random lumps of sour cream won't hurt anything. 

6.  Remove skillet from oven and top with a little more cheese. Throw it back in the oven until cheese it melted (just a couple of minutes).

Cut into wedges (make about 6 servings) and enjoy! This time around I served it with some rice that I doctored up with herbs, french cut green beans and toasted almond slivers and some fresh squash that I steamed.  (We also finished off the last of the carrot souffle, so our meal had a grand total of five veggies! We should win some kind of health award...)

This reheats well, so no worries.  If you make this recipe, come back and let me know what you think!



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