Frittata: Sausage (or Chorizo), Jalapeno, Apples & White Cheddar
Source: Rachael Ray
Simply delicious and easy to make
Ingredients
- 1 Tbls. canola oil
- 1 lb. spicy breakfast sausage or 12 oz. Mexican chorizo
- 4 Tbls. butter
- 1 small-medium red onion, chopped ¼-inch
- 2 large jalapeno peppers, chopped
- 2 honey crisp or gala apples, peeled and diced ¼-inch
- 12 eggs
- 1 t. ground cumin
- 1 t. ground coriander
- 1 t. chili powder
- ½ t. garlic powder
- 1 t. salt
- 1 t. pepper
- 1 t. dried parsley
- ½ lb. (8 oz) extra sharp white cheddar cheese, thinly sliced
Instructions
Heat a 12 - 14 inch nonstick skillet over med-high heat. Add oil and coat pan, then add sausage or chorizo; brown and crumble. Transfer to a paper-towel lined plate and to drain.
Wipe out pan and return to heat, reduce to medium. Add butter and melt. When the butter foams, add red onion, jalapeno peppers and apples. Cover and stir occasionally for 5-6 minutes.
Whisk eggs with cumin, coriander, chili powder, garlic, salt, pepper and parsley.
Add sausage back into the pan, then pour eggs over the top and stir to combine and settle the ingredients.
Top the eggs with cheese and transfer the pan to a pre-heated 400 degree oven. Bake until puffed and golden at the edges (about 15-18 minutes).
NOTE: Original recipe called for 1 lb. of chorizo (if using vs breakfast sausage). I only used (12 oz.) because chorizo has a lot of fat in and that much meat isn’t needed.