It's Friday, and that means another work week has come to an end. Already, 2010 is flying by at the same speed as 2009. Time to start laying out the Halloween costume if it keeps up at this rate. But if everything seems rushed and like life's going by too fast, take a breath this weekend, spend some quality time with loved ones, and treat them to an outstanding breakfast akin to this frittata.
Chicken Apple Sausage Frittata
- 1 teaspoon salt
- 2 tablespoons plus 1 teaspoons extra-virgin olive oil, divided
- 1/2 pound chicken-apple sausage, removed from casing
- 1/2 cup red onion, diced
- 2 tablespoons finely diced jalapeno
- 1/2 cup red bell pepper
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 2 (9-inch) flour tortillas
- 1/4 cup jack cheese, shredded
- 1/4 cup Cheddar, shredded
- 1/2 cup tomatoes, diced
- 1/2 cup scallions diced
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