Chile & Sausage Oven Frittata (For Freezing)

By lorik

Ingredients

• 4 ounces sweet Italian sausage, casings removed
• 3/4 cup shredded Monterey Jack cheese
• 1 tablespoon unbleached all-purpose flour
• 1 (4-ounce) can diced green chiles, drained
• 6 large eggs, beaten
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh cilantro

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Grease a 9-inch deep-dish pie plate. In a large skillet over medium-high heat, cook the sausage until no longer pink, breaking up the chunks with the back of a spoon. Drain the sausage and let cool.

Mix the cheese with the flour. Sprinkle the cooked sausage, cheese, and chiles over the bottom of the pie plate.

In a large bowl, beat the eggs. Stir in the cumin, salt, and pepper. Pour the egg mixture into the pie plate. Sprinkle the cilantro over the top.

Freezing Instructions:

Place the pie plate flat in the freezer. Freeze until firm. Cover the frozen frittata with foil. Return to the freezer and freeze for up to 3 months.

Thawing & Baking Instructions:

Thaw frittata in the refrigerator overnight. Preheat the oven to 400°F. Remove the foil from the frittata and bake it for 20 to 30 minutes, or until the eggs are set.

Per serving, based on 4 servings. (% daily value)
Calories 382 Fat 29.7 g (45.7%) Saturated 13.4 g (66.9%) Trans 0.6 g Carbs 3.1 g (1%) Fiber 0.1 g (0.4%) Sugars 0.7 g
Protein 25 g (50.1%) Cholesterol 345.5 mg (115.2%)
Sodium 757 mg (31.5%)