Frittata With Tomatoes And Sausage
serves 4-6
This is a fast and flexible way to make breakfast in a single pan. You can turn it into lunch fare by substituting ground turkey or chicken for the sausage.
Read more about this recipe at the Washington Post.
5 large eggs
2 tablespoons water
1 tablespoon salted butter
3/4 pound turkey breakfast sausage (no casing)
1 cup chopped firm tomatoes, preferably Roma (about 3 small tomatoes)
1/2 cup finely chopped green bell pepper (1/2 of a large bell pepper)
1 to 1 1/2 cups shredded sharp cheddar cheese
prep: 20 minutes
total: 25 minutes
plate
whisk
large measuring cup
large, ovenproof skillet
paper towels
1. Line a plate with paper towels. Lightly whisk together the eggs and water in a large measuring cup; set aside.
2. Heat a large ovenproof skillet over medium heat; add the butter and sausage. Cook, stirring to break up the sausage, for 5 to 10 minutes, until the juices run clear and no pink remains. Drain the sausage on the paper towel-lined plate.
3. Add the tomatoes and green bell pepper to the skillet, still on medium heat. Cook for 2 minutes, stirring. Return the sausage to the skillet and add the egg-water mixture, stirring to combine. Cook, covered, for 10 minutes or until the eggs are almost set.
4. Meanwhile, position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler.
5. Sprinkle the cheese evenly over the eggs. Transfer the skillet to the oven and broil for 2 minutes or until the cheese has melted. Sprinkle with pepper, if desired. Cut into 4 to 6 wedges. Serve hot.
