Italian Chicken Sausage Frittata
We decided to have some of our friends over this past Sunday for a little brunch. They have a new addition to the family, and we wanted to get some quality time with them! While he was intrigued with our French Bulldog and all other surroundings, we dug in to an Italian frittata made with chicken sausage, and my friend had brought over a nice salad and some roasted potatoes. It was a delicious brunch that wasn't super heavy! Of course, this should be served with some bubbles! You can make this recipe for just 1-2 people and keep the leftovers for throughout the week, or you can serve a small group (4-5 people depending on how hungry you all are)! Enjoy!
1 tb olive oil
9 large eggs, beaten
1/3 cup skim milk
2 italian chicken sausage links (I actually used 2.5 links)
1 small shallot, diced
dash of salt and pepper
1/4 cup grape or cherry tomatoes, cut in half or in quarters + small handful reserved for topping
1 tb parmesan cheese, grated
1/4 cup fresh or canned artichokes, cut into chunks
1/4 cup fresh parsley, chopped
~ 5 slices fresh mozzarella cheese, sliced
~4 tb pesto sauce
1-2 leaves fresh basil, torn into pieces (garnish)
Preheat oven to 425 degrees. In a saute pan, warm the olive oil over medium heat. Add in the shallot and cook for approximately 2 minutes. Add in the chicken sausage and stir until warmed through. The chicken sausage will likely already be cooked. If it is not, cook the sausage until cooked through. Set aside and let cool. In a large mixing bowl, mix the eggs, milk, salt, pepper, tomatoes, parmesan cheese, artichokes, and parsley together. Add in the chicken sausage and shallot mixture. In the same saute pan/skillet, coat with additional olive oil if necessary and pour in the egg mixture. Cook over medium - high heat for approximately 5 minutes or until the edges have set. Once the edges have set, top with the sliced mozzarella, drizzles of pesto sauce, and additional tomatoes. Place the skillet or saute pan in the oven for approximately 5 minutes or until the frittata is set and the cheese has melted. Top with the fresh basil and serve immediately.