Italian Sausage, Cauliflower, and Roasted Red Pepper Frittata


8 Servings

  • 1 small head fresh cauliflower, cut into small florets
  • 12 ounces Italian turkey sausage, casings removed
  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • ½ cup roasted red peppers, drained, blotted dry with paper towels, and chopped
  • 6 large eggs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup fresh basil leaves, torn
  • ¼ cup grated romano cheese

Preheat oven to 350° F.

Steam the cauliflower (in a steamer basket in a shallow pot of boiling water, or in a loosely covered container in the microwave) for 2 minutes, then drain and set aside.

Cook the sausage in a cast iron skillet over medium-high heat until cooked through, breaking it into small pieces with a wooden spoon. Transfer sausage to a bowl with a slotted spoon, leaving the fat in the skillet.

Add the olive oil and onion to the skillet, and cook until the onions are translucent, 2 to 4 minutes. Return the sausage to the skillet, add the cauliflower and red peppers, and cook until heated through, about 2 minutes.

Combine the eggs, salt, pepper, and basil in a medium bowl, and whisk well. Pour into the skillet, and stir just to mix all ingredients together. Remove skillet from heat.

Top with romano cheese, and place the skillet into the oven. Bake until the eggs are set, about 10 to 15 minutes. Allow to cool for 10 to 15 minutes before serving.


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