Sunday Morning Tomato Frittata

The Washington Post, August 15, 2007

• • 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.

250 calories, 17g fat, 8g saturated fat, 244mg cholesterol, 527mg sodium, 3g carbohydrates, 1g dietary fiber, n/a sugar, 21g protein.