Best 4 Chicken Apple Sausage Frittata Recipes

CHICKEN APPLE SAUSAGE FRITTATA

Steps:

• Preheat oven to 350 degrees F.
• In a saute pan over medium-high heat, add 2 tablespoons oil and the chicken sausage, onions, jalapenos, peppers and saute until vegetables have softened.
• In medium bowl, mix eggs, milk, paprika and salt and pepper.
• Add chicken sausage and vegetable mixture and eggs together. Heat a medium saute pan over medium heat and add 1 teaspoon olive oil, and pour in egg mixture. In the oven,cook for 6 minutes, mixture should be slightly firm and moist. In the mean time add tortillas to oven and toast for 3 to 5 minutes until golden brown, then remove.
• Remove frittata from pan, place one tortilla on bottom of pan and spread with 1/2 of the cheese, place cooked frittata on top, and top frittata with second tortilla. Top tortilla with remaining cheese and place pan in oven for 5 minutes or until cheese melts.
• Remove from oven and garnish with scallions and tomatoes.

CHICKEN AND APPLE SAUSAGE

Steps:

• In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve.
• If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor. Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
• Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings.

CHICKEN SAUSAGE FRITTATA WITH SIDE SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, mix the egg whites and whole eggs with a wire whisk until foamy. In a large nonstick pan over medium heat, add 1 tablespoon olive oil, chicken sausage, sweet potatoes, peppers, onion, garlic, salt, and pepper. Saute the mixture for 6 to 8 minutes, or until the onion begins to brown. Transfer the sausage mixture from the pan and put in a large bowl.
• Wipe down the pan and spray the nonstick pan with cooking spray and add the eggs, cook over medium heat until the edges begin to harden. Pour the sausage mixture into the eggs. Sprinkle with the shredded cheese.
• Place the frittata into the oven and let cook for about 15 to 20 minutes, or until the frittata is firm in the middle. Remove the frittata from the oven and flip onto a large plate. Drizzle with 1 tablespoon olive oil, and sprinkle with cilantro. Serve with the Side Salad.
• In a large bowl, loosen the leaves of the lettuce, sprinkle with the sliced onions and top with the tomato and avocado slices. In a mortar and pestle, add the garlic, salt, and pepper, to taste, and finely mince. Add the olive oil, lemon juice, and vinegar and stir with a small spoon. Dress the salad with the lemon vinaigrette before serving.

FRITTATA WITH SPINACH, OLIVES AND CHICKEN SAUSAGE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the eggs and milk until frothy.
• In a large ovenproof skillet, heat 2 teaspoons of the olive oil over medium-high heat. Add the chicken sausage coins and brown them on all sides, 4 to 6 minutes, turning often. Transfer the sausage to a plate until ready to use.
• Add 1 tablespoon of the olive oil to the skillet and heat it over medium-high heat until shimmering. Add the onion and 1/2 teaspoon of the salt. Cook, stirring often, until the onion is soft but not browned. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Add 1 tablespoon room temperature water to the pan to stop the garlic browning, and the remaining tablespoon of olive oil, then stir in the spinach and the remaining 1/2 teaspoon of the salt. Cook, stirring often, until the spinach is wilted and the water in the pan evaporates, about 2 minutes. Spread this frittata filling evenly in the skillet and layer with the chicken sausage.
• Pour the egg-milk mixture over the frittata filling and use a silicone spatula to scrape the sides of the pan and gently pull eggs from the edges toward the middle so that soft curds form and the frittata begins to firm up.
• Give the pan a couple of good shakes to release the frittata from the pan bottom (the top of the frittata will still be raw). Sprinkle the olives and feta over the eggs. Transfer the skillet to the oven and cook until the fritatta is mostly dry (the feta will release some liquid--this is fine--but just be sure the egg is completely cooked) and lightly browned on top, 5 to 7 minutes.
• Let rest 5 minutes, then slide the frittata onto a large plate and sprinkle with flaky sea salt and pepper to taste. Top with more feta, parsley and olive oil. Slice into wedges and serve warm or at room temperature.