Tomato-Sausage Frittata

1. 1

   Brown sausage in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; remove from skillet, and drain. Wipe skillet clean.

2. 2

   Preheat oven to 350u00b0. Heat oil in skillet over medium-high heat.

3. 3

   Add garlic, and saute 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.

4. 4

   Add sausage, tomatoes and green chiles, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.

5. 5

   Bake at 350u00b0 for 12 to 15 minutes or until set and lightly browned. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges.

6. 6

   *1 (32-oz.) carton egg substitute may be substituted. Increase bake time to 16 to 18 minutes or until set.

7. 7

   **Plain feta cheese may be substituted.

8. 8

   Note: We tested with Ro-Tel Mild Diced Tomatoes and Green Chilies.

* Per serving · 4 servings · Values may vary.

No additional tips available.