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 —like corn and bell peppers— 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, I’ve been swapping a favorite, new vegan option —Field Roast Mexican Chipotle Sausage— in place of the usual chorizo or bacon in recipes. The first time I tasted Field Roast’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 Roast’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

Special Equipment:

12” 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 Jalapeño pepper, seeded and diced

1/2 Tbs fresh cilantro leaves, chopped

Kosher salt

Freshly ground black pepper


  1. Adjust oven to upper rack & preheat to broil.
  2. 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.
  3. Heat the olive oil in cast iron skillet on medium-high.
  4. Add sausage bits and sauté on medium high until lightly brown. Using a slotted spatula or spoon, remove to plate and set aside.
  5. Add scallions, jalapeño, bell pepper to skillet and sauté until soft (3 minutes). Add corn and sauté another minute. Add salt and fresh ground pepper to taste.
  6. 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).
  7. 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.
  8. Using an oven mitt, place the skillet in the oven and broil for a couple of minutes until golden brown. Watch closely!
  9. Remove from oven and sprinkle with cilantro. Allow frittata to cool a few minutes before cutting and serving

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