This was my first attempt at a frittata and I have to say that it was rather easy. To prepare this dish took close to an hour. My personal opinion is that I would rather spend more time cooking dinner than breakfast because I usually want something fast and yummy. Once in a while for brunch I wouldn't mind making this dish because it was pretty tasty.
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Sausage Zucchini & Red Pepper Frittata
Ingredients
5 breakfast sausage links, cooked and chopped
1 red bell pepper, diced small
1 medium zucchini, grated (leave peel on if desired)
1/2 medium onion, diced small
6 eggs, whisked
1/3 cup full-fat coconut milk
1 tbs of Italian seasoning, dried
Salt & pepper to taste
1 red bell pepper, diced small
1 medium zucchini, grated (leave peel on if desired)
1/2 medium onion, diced small
6 eggs, whisked
1/3 cup full-fat coconut milk
1 tbs of Italian seasoning, dried
Salt & pepper to taste
Directions
- Cook sausage and set aside
- Preheat oven to 375-degrees F
- Dice onion and bell pepper
- Grate zucchini and blot with paper towel to remove excess moisture
- In a medium bowl, whisk eggs, coconut milk, and seasonings together
- In a 10-inch oven-safe skillet on medium heat, sauté onions in 2 tbs fat (we used bacon fat) for about 4 minutes, then and add the red peppers and sauté for one more minute
- Add cooked bacon to skillet
- Add shredded zucchini to the mixing bowl with the eggs, stir, and pour into skillet
- Continue to cook on stove top about 1-2 minutes – just until mixture begins to set around the edges
- Transfer skillet to the preheated 375-degree oven
- Bake about 15 minutes, or until eggs are cooked through
- For a slightly browned top, move skillet to top rack and broil for 2-3 additional minutes
- Transfer to serving plate, slice and serve
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