BAKED PROVOLONE AND SAUSAGE FRITTATA
Served with a salad, you can have an easy dinner on the table in under an hour with this Baked Provolone and Sausage Frittata.
Provided by Pam
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350.
- Heat the oil in a medium skillet and over medium-high heat. Add the onion and cook until translucent about 3 minutes. Add the sausage and cook until browned about 5 minutes.
- While the sausage is browning, whisk together the eggs, milk and salt. Stir the red bell pepper and the 1/4 cup of parsley into the sausage mixture. Pour the egg mixture over the top. Turn the heat down to medium-low and let it cook for about 2 minutes without stirring to let the eggs set some.
- Top with the cheese.
- Place in the oven and bake for 20-30 minutes or until puffed and golden and set in the center.
- Cut into wedges (4-6) - we are definitely a four wedge family!
Nutrition Facts : Calories 657 kcal, Carbohydrate 8 g, Protein 48 g, Fat 47 g, SaturatedFat 22 g, Cholesterol 440 mg, Sodium 2213 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
BAKED PROVOLONE AND SAUSAGE FRITTATA
Steps:
- Place an oven rack in the center of the oven and preheat the oven to 425°F. Lightly butter an 8-inch-square glass baking dish.
- Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set aside to cool.
- In a large bowl, whisk together the eggs, milk, and salt until smooth, about 20 seconds. Add the bell pepper, 2 cups of the cheese, and 1/4 cup parsley. Stir in the onion mixture. Pour the mixture into the prepared baking dish. Sprinkle with the remaining 1 cup cheese. Bake for 20 to 25 minutes, or until set and golden brown.
- Slide the frittata onto a serving platter. Using a serrated knife, cut the frittata into wedges and sprinkle with the remaining 2 tablespoons parsley before serving.
- Cook's Note
- To make individual servings, divide the batter among 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes, or until set and golden brown.
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