Sausage, Goat Cheese, and Vegetable Frittatas for Two

from Elly Says Opa

4 eggs
1 Tbsp. milk
1 Tbsp. butter or olive oil
1/4 lb.  turkey sausage (casings removed, if using links)
4 button mushrooms, sliced
1/2 roasted red pepper, diced
1 cup greens (chard, kale, spinach), coarsely chopped
2 oz. goat cheese, crumbled

Preheat the broiler.

Whisk together the eggs, milk, and salt and pepper to taste in a small bowl and set aside.

Heat two small (6″) oven-proof skillets over medium-high heat, and add 1/2 Tbsp. of the butter or oil to each. Crumble the turkey sausage into each skillet and cook until browned. Reduce the heat to medium.

Stir two sliced mushrooms into each skillet and cook until soft; then add the roasted red peppers and the greens, and stir a few times until the greens just starts to wilt. Pour half the egg mixture into each skillet. Push the sides and bottom of the eggs around with a spatula for about  30 seconds, and let them start to set. Once the sides are set, but the egg is still wet and jiggly in the top center, divide the goat cheese evenly over each skillet.

Place the skillets under the broiler and broil until eggs are set and cheese has browned.

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