Photo from kitschencat.com
The more a restaurant manipulates an egg, the less nutritious it is. If you look into the kitchen of a fast food breakfast restaurant, you may notice eggs that come in a cardboard container and contain more additives than actual egg yolk. Omelets are rarely under 800 calories, and ambitious concoctions like Panera's soufflé can consume a whole day's worth of saturated fat. Frittatas, on the other hand, give us hope. These Italian open-face omelets are lighter because they contain less cheese and are more likely to be packed with veggies.
INGREDIENTS
1 tablespoon olive oil
1 finely sliced red onion
1 cooked andouille sausage link, diced (Andouille is a Cajun sausage that is smoked and mildly spicy.) If you can't get it, kielbasa works well as a substitute.)
8 ounces mushrooms (any variety—Creminis work well), stems removed and sliced
To taste, season with salt and black pepper.
8 eggs
1/4 cup goat cheese, crumbled
12 chopped chives or 3 chopped scallions (optional)
SAUSAGE AND MUSHROOM FRITTATA RECIPE
1. Preheat the oven to 375℉.
2. Over medium heat, heat a large oven-safe skillet or sauté pan.
3. When the pan is hot, add the oil and onion and cook for 3 minutes, or until the onion is transparent.
4. Continue to sauté the andouille and mushrooms for about 5 minutes.
5. Season with salt and pepper to taste.
6. With a fork or whisk, vigorously beat the eggs, then add them to the skillet, along with the goat cheese and chives, if using.
7. Bake for 20 minutes, or until the eggs are fully set (a toothpick inserted into the center comes out clean).
8. Allow to cool before slicing into 4 parts and sprinkling with more chives if desired.