Turkey Smoked Sausage Frittata

http://mykitchenadventures1.blogspot.com/2013/09/turkey-tuesdays-turkey-smoked-sausage.html

Servings - 8   Serving Size - 1/8th of the frittata  Points Plus per Serving - 5 Points+
Calories - 177.6,   Total Fat - 8.6g,   Carb. - 6.8g,   Protein - 18.3g,   Fiber - 0.3g


 1 (14 ounce) package Butterball® Smoked Turkey Dinner Sausage, halved lengthwise, and cut into 1/4-inch-thick slices
1/2 cup yellow onion, diced
1 TBS olive oil
1 (16 oz) carton of egg substitute (ie Egg Beaters®)
3/4 cup shredded mozzarella cheese, part skim
1/4 cup grated Parmesan cheese
16  torn fresh basil leaves
1/4 cup sun-dried tomatoes, NOT packed in oil
fresh ground black pepper, to taste
additional basil, for garnish, if desired

1. Preheat oven to 375 degrees F.
2. Heat an oven-proof  10"skillet over med heat with olive oil.  Add in the sausage and onion and cook until onion is translucent and the onion and sausage begin to brown.   About 5 minutes. 
3.  In medium bowl, combine the egg substitute, cheeses, torn basil, sun-dried tomatoes, and black pepper.  (resist the urge to add salt, as the Parmesan cheese and the sausage add enough salt to the dish) 
4.  Pour the egg mixture onto the sausage and onion mixutre.  Continue to heat on stovetop, on medium heat until edges just begin to set.  (about 6 minutes or so) 
5.  Once the edges begin to set, transfer the skillet to the preheated oven.  Bake, uncovered, until the middle is set.  ( I found it took about 15-20 minutes at 375 degrees, but it will depend on how long it cooked stove top.  If you jiggle the pan, and you don't see any movement in the middle, it's done)  
6.  Let frittata cool for about 5 minutes before cutting it into 8 wedges.*  Garnish with additional basil, if desired.  Serve warm.  

*Traditionally, frittatas are supposed to be inverted onto a serving platter before serving, but I don't like to do that.  I prefer to serve it from the pan.  


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