Sweet & Spicy Southwestern Frittata: Vegetarian & Delicious!
Sweet & Spicy Southwestern Frittata Warms Chilly Winter Days
On these dark, chilly winter days, I often crave something hot and spicy to warm me up and get me going or to provide cozy comfort after a raw afternoon spent sanding the driveway. With a freezer full of colorful summer vegetables â€”like corn and bell peppersâ€” big, fluffy frittatas have been finding their way to the kitchen table at least once a week for breakfast or dinner.
To make this favorite dish healthier, yet still substantial enough to serve at the center of a meal, Iâ€™ve been swapping a favorite, new vegan option â€”Field Roast Mexican Chipotle Sausageâ€” in place of the usual chorizo or bacon in recipes. The first time I tasted Field Roastâ€™s delicious alternatives to animal products, I was wowed by both their flavor and texture. Soon, I found myself slipping them into chili, casseroles and pastas. When I snuck Field Roastâ€™s Mexican Chipotle Sausage into my southwestern frittata, not only did the vegan sausage slip by unnoticed, but the delicious, spicy links actually drew compliments from devoted carnivores. Served with a fresh salad and oven-roasted potatoes, this southwestern frittata is great for Meatless Monday and even makes a brunch or dinner guest worthy meal. How are you using up your frozen garden bounty this winter?
Sweet & Spicy Southwest Frittata
12â€ cast iron skillet (or other oven-proof skillet)
8 Large eggs
1/4 Cup milk
1 Cup grated cheddar cheese
1 Tbs olive oil
2 Links (184g) Field Roast Mexican Chipotle Sausage, cut to bite size pieces
1/2 Cup fresh or frozen corn kernels, thawed
1 Orange or red bell pepper, seeded and sliced into bite size bits
3 Scallions, including green tops, coarsely chopped
1 JalapeÃ±o pepper, seeded and diced
1/2 Tbs fresh cilantro leaves, chopped
Freshly ground black pepper
- Adjust oven to upper rack & preheat to broil.
- In a large bowl, whisk together eggs and milk. Season with salt & pepper to taste. Stir in 1/2 cup of the cheddar cheese, reserving remainder of the cheese for later.
- Heat the olive oil in cast iron skillet on medium-high.
- Add sausage bits and sautÃ© on medium high until lightly brown. Using a slotted spatula or spoon, remove to plate and set aside.
- Add scallions, jalapeÃ±o, bell pepper to skillet and sautÃ© until soft (3 minutes). Add corn and sautÃ© another minute. Add salt and fresh ground pepper to taste.
- Return sausage to skillet and immediately pour in the egg mixture. Adjust heat to medium and cook, stirring and turning, scraping from bottom up, creating loose curd throughout (about 2 minutes).
- Top the frittata with the remaining 1/2 cup of cheddar cheese while continuing to cook, undisturbed, another couple of minutes to set bottom and sides.
- Using an oven mitt, place the skillet in the oven and broil for a couple of minutes until golden brown. Watch closely!
- Remove from oven and sprinkle with cilantro. Allow frittata to cool a few minutes before cutting and serving
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