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Roasted Pepper & Asiago Frittata

By: Chef Tolini for Al Fresco Chicken Sausage

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Roasted Pepper & Asiago Frittata
This image courtesy of www.alfrescoallnatural.com

The best part about baked egg recipes is that they can be enjoyed for breakfast or dinner. Roasted Pepper & Asiago Frittata is a wonderfully cheesy dish with chicken sausage that will fill any appetite.

Serves: 6

Preparation Time: 20 min

Ingredients
  • 12 ounces Al Fresco roasted pepper & asiago chicken sausage
  • 1 tablespoon extra virgin olive oil
  • 1 can (3 - ounces) roasted red peppers, chopped
  • 1 garlic clove, minced
  • 1 cup Better 'N Eggs egg substitute, frozen
  • 4 large eggs
  • 2 tablespoons fresh italian flat parsley, chopped
  • 1/2 teaspoon black pepper
  • 1/2 cup low sodium Parmesan cheese, grated
  • 1 teaspoon Tabasco sauce
Instructions
  1. Preheat oven to 400 degrees F.
     
  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.
Nutritional Information

Nutrition Information per serving
Calories 220 , Total Fat 13g , Saturated Fat 4.5g , Cholesterol 195mg , Sodium 520mg , Carbohydrate 2g , Sugars 1g , Dietary Fiber 0g , Protein 21g

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