Chicken Sausage Sun Dried Tomato And Zucchini Frittat Recipes

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA

Steps:

• 1. In a large bowl, whisk eggs, cream, 3 Tbsp. basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 Tbsp. Parmesan cheese.
• 2. Heat a 10-inch ovenproof skillet coated with cooking spray over medium-low heat. Pour in the egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese.
• 3. Bake, uncovered, in a preheated 350-degree oven for 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

CHICKEN SAUSAGE, SUN-DRIED TOMATO, AND ZUCCHINI FRITTAT

Steps:

• In a nonstick or cast-iron frying pan over medium-low heat, cook the sausage, breaking up the meat, until not trace of pink remains, about 6 minutes. (Do not overcook, or the sausage will be dry.) Using a slotted spoon, transfer to a paper towel-lined plate to drain. Discard any fat from the pan. Preheat the oven to 350 deg. grease a 9-inch nonstick springform pan with butter and coat it with the bread crumbs, shaking out the excess. Trim and coarsely grate the zucchini. Mince the garlic. Return the frying pan to medium heat and add the olive oil. Add the zucchini and saute until bright green, about 2 minutes. Add the garlic and cook for about 1 minute. Add the white wine, if using and cook for a few minutes more until evaporated. Remove from the heat and stir in the basil. In a bowl, combine the macaroni, tomatoes, cheese, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Toss to mix. Spoon the sausage into the springform pan in an even layer. Spoon the zucchini mixture over the sausage and top with the pasta mixture. In a bowl, whisk together the eggs, milk, and mustard until well blended. Pour the egg mixture evenly over the ingredients. Cover the pan with aluminum foil and bake until the outer 2 inches are firm, about 30 minutes. Remove the foil and cook until golden brown, about 40 minutes longer. Let cool on a rack for 20 minutes, then loosen the sides with a small knife. Remove the sides, place a platter upside down on top of the frittata, and invert. Cut the frittata into wedges and serve.