Ingredients Jump to Instructions ↓

  1. 1 (12 ounce) package al fresco® Roasted Pepper & Asiago Chicken Sausage, thinly sliced

  2. 1 tablespoon extra-virgin olive oil

  3. 3 ounces canned or jarred roasted red peppers, chopped

  4. 1 clove garlic, finely minced

  5. 4 large eggs

  6. 2 tablespoons fresh Italian flat parsley, chopped

  7. 1/2 teaspoon black pepper

  8. 1/2 cup low-sodium Parmesan cheese, grated

  9. 1 teaspoon Tabasco sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat. In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny. Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes. When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.


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