al fresco Roasted Pepper and Asiago Chicken Sausage Frittata Recipe - Allrecipes.com
al fresco Roasted Pepper and Asiago Chicken Sausage Frittata Recipe
  • READY IN 20 mins

al fresco Roasted Pepper and Asiago Chicken Sausage Frittata

Recipe by  

"For breakfast, brunch or a light supper, this frittata with sliced chicken sausage, roasted peppers, grated Parmesan and hot sauce is a quick and tasty choice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    20 mins

Directions

  1. Preheat oven to 400 degrees.
  2. Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.
  3. In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.
  4. Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
  5. When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.
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Footnotes

  • Cook's Note: Several al fresco flavors will taste great in this recipe; try Sweet Italian, Country-style Breakfast Sausage or Roasted Garlic.
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Reviews More Reviews

Most Helpful Positive Review
May 13, 2011

I made this with grilled chicken and a little salsa. Oh my!! very good; definitely will be used weekly! Maybe more frequent.

 
Most Helpful Critical Review
May 14, 2011

Just ok. Probably won't make again.

 
Apr 28, 2011

Great and easy recipe. I didn't have the asiago sausage but I added about 1/4 cup to the egg mixure. It came out great!

 
May 11, 2011

I used a bigger I think 11" pan. I needed extra eggs I used 5 whole & 2 white's only. Extra garlic & parsley only 1/3 cup of parm as I ran out. Looks good, smells good, tastes great. I will stick w/ my changes going forward, this was great & the fiance enjoyed it. Easy to reheat in the microwave in the morning if you don't have time for this much cooking before work. Oh and I used the jalapeno sausage by al fresco, it has a pretty good spice bite to it, and adds a nice spice too the whole thing.

 
Sep 30, 2012

We love Frittatas and this one was good. Though I made so many changes to appeal to my husband that it might be a new recipe. I nicknamed it Kicked up al fresco Roasted Pepper and Asiago Chicken Sausage Frittata. I also needed to use up some fresh veggies and potatoes. So I made some hashbrowns, then I roasted a few fresh hatch chili's and a jalapeno and I sauteed theses with some mushrooms and a bit of onion and garlic. I used the hashbrowns as a crust then layered sausage, mushrooms, chili's, peppers and onions, then I poured egg mixture over the layers. I put shredded gouda and parmesan chees on top. Once bottom was set on the stove. I put it under the broiler and set the top and browned the cheese a bit. This was excellent! Will make this again. I am posting my kicked up version. Check it out.

 
Sep 12, 2012

This dish was great! I needed a quick dinner on a busy night and this was just the thing. Easy to make and delicious! My kids begged for more!

 
Apr 24, 2012

I served this up to my husband and oldest daughter for breakfast. I had reservations on the recipe. Only for the amount of sausage and egg mixture. I completely followed to a T right down to the size of skillet to use. When mixing the eggs with the other ingredients, I knew I didn't it didn't look to me enough and I was right, however I didn't stray from the recipe at all. I waited until after my husband and daughter finished before saying anything. Both said the same thing I was thinking. And said while it was good with the flavors, they agreed it was to thick with meat and where was the eggs, so to speak. I will make this again. But however use only half a package of Chicken Sausage and chunk the slices into smaller pieces. And keep the rest of the ingredients the same.

 
Jun 21, 2011

Very good, but the first time I made it, it was WAY too salty. I reduced the amount of cheese the second time, and it was much better.

 

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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 2.3 g
  • < 1%
  • Cholesterol
  • 194 mg
  • 65%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 476 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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