Roasted Pepper and Asiago Chicken Sausage Frittata


  • 1 (12 ounce) package roasted pepper and asiago chicken sausage (thinly sliced)
  • 1 tablespoon extra-virgin olive oil
  • 3 ounces canned or jarred roasted red peppers (chopped)
  • 1 clove garlic (finely minced)
  • 4 large eggs
  • 2 tablespoons fresh Italian flat parsley (chopped)
  • ½ teaspoon black pepper
  • ½ cup Parmesan cheese (grated)
  • 1 teaspoon Tabasco sauce


Preheat oven to 400° F.

Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.

In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.

Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.

When done, remove and carefully slide frittata onto a serving platter. Slice and serve.

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