Chicken Sausage & Vegetable Frittata

By darusts

This healthy, protein packed with veggies frittata topped with scallions is a great start to a great day!

Why we love frittatas: They're flexible! Once the eggs are partially set, you can flip them over and finish cooking on the stove top, or use the oven or broiler. And because frittatas can be eaten hot, warm, or at room temp, you can make one early in the morning and leave it out for sleepyheads. Plus, they're a great way to use leftover vegetables or meat—and they make a fast, inexpensive dinner.

Ingredients

• 2 tablespoons olive oil
• 1/2 pound chicken sausage, casing removed
• 1 red bell pepper, diced
• 1 small zucchini, sliced thin
• 1 small red onion, chopped
• 8 eggs
• 3 tablespoons 2% milk
• 1/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 cup Colby cheese, shredded
• 1/4 cup scallion, sliced (optional)
• Corn or flour tortillas

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from dashrecipes.com

Preparation

Step 1

Preheat oven to 350°F.

In a heavy, ovenproof 10-inch skillet, heat oil for 30 seconds. Add sausage and cook for 2 minutes, breaking up meat as it cooks. Add bell pepper, zucchini, and onion and cook until soft.

In a medium bowl, beat eggs with milk, salt, paprika, and pepper. Pour into skillet. Cook on medium until nearly set on bottom. Sprinkle with cheese. Place in oven until frittata is set and cheese is melted, about 5 minutes.

Remove. Top with scallions, if desired. Serve with tortillas.