Sunday Morning Tomato Frittata
- Course: Breakfast
- Features: Fast
Summary:
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.
4 to 6 servings
Ingredients:
- 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 cup shredded sharp cheddar cheese
- Freshly ground black pepper (optional)
Directions:
Line a plate with paper towels.
Lightly whisk together the eggs and water in a large measuring cup; set aside.
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.
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.
Meanwhile, position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler.
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 black pepper, if desired. Cut into 4 to 6 wedges. Serve hot.
Recipe Source:
From Greenbelt resident Brenda Brooks.
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