Best 4 Chicken Sausage Frittata With Corn And Feta 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. Cook for 3 minutes on each side, 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 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 BITES WITH CHARD, SAUSAGE AND FETA

Steps:

• Preheat oven to 325°F Spray 8x8x2 baking dish with nonstick spray.
• Bring large pot of salted water to a boil. Add Swiss chard and cook until just wilted, about 2 minutes. Drain and finely chop. Place in a kitchen towel and squeeze dry, set aside.
• Heat oil in a large skillet over med-high heat. Add onion and saute until soft, about 4-5 minutes. Add sausage and cook until browned and done, breaking up with a fork; about 5-7 minutes. Remove from heat and cool.
• Whisk eggs, cream, salt and pepper in a large bowl. Add chard and sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.
• Bake until set in center, 45-55 minutes. Transfer to a rack and cool for 15-20 minutes. Turn over onto a platter, then flip to so that the frittata is right-side-up. Cut into 20 pieces.
• NOTE: Can be made 1 day ahead. Place frittata pieces on baking sheet, cover and chill. Rewarm in 325F oven for 10 minutes, or until heated through.

FRITTATA BITES WITH CHARD, SAUSAGE, AND FETA

Steps:

• Preheat oven to 325°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.
• Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool.
• Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.
• Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into 20 pieces. DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.
• Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.