CHICKEN-SAUSAGE FRITTATA WITH CORN AND FETA
This frittata is studded with chicken sausage, corn, and feta, then topped with creamy diced avocado. [Photographs: Yasmin Fahr] This quick and easy 15-minute frittata combines chicken sausage, corn, peppers, and tangy feta with fluffy eggs and creamy avocado for a one-pot meal that can be eaten any time of day. Why this recipe works: * The eggs are beaten with salt and feta for better, creamy texture and added flavor. * The vegetables and chicken sausage are sautéed first in the pan to brown and soften, so that they're perfectly cooked once the eggs are added. * By gently scrambling the eggs while they initially cook, the final frittata comes out evenly cooked and tender throughout.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 1 Adjust the broiler rack to 10 inches from the heat source and preheat the broiler to high. Beat eggs in a large bowl with 2 generous pinches of salt and the feta. Set aside.
- In a 12-inch skillet, heat oil over medium-high heat until shimmering. Add onion and cook, stirring, until softened, about 2 minutes. Season with salt and pepper. Add jalapeño,bell peppers, corn, and chicken sausage, and cook until browned, about 6 minutes.
- Add eggs and cook, stirring, until moist curds have formed, 1 to 2 minutes. Transfer to the broiler and cook until the top is set, about 3 minutes. Allow the frittata to cool slightly, then use a spatula to loosen the edges and bottom. Using a plate larger than the pan, carefully flip the frittata out. Cut into wedges and serve with diced avocado and cilantro.
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