Sausage and Pepper Frittata

Sausage and Pepper Frittata

 

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Ingredients
Extra-virgin olive oil
3 links hot Italian sausage, removed from the casing and crumbled
1 red bell pepper, 1/4-inch dice
1 yellow bell pepper, 1/4-inch dice
1 cup grated Parmigiano-Reggiano
12 eggs, beaten with 1/4 cup water
Salt

Directions
Preheat the oven to 350 degrees F.

Coat a nonstick 10-inch saute pan with olive oil. Add the sausage and brown. Add the peppers and saute until they are soft.

In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature.

Read more at: http://www.foodnetwork.com/recipes/sausage-and-pepper-frittata-recipe.html?oc=linkback

Cajun Kale Soup with Andouille Sausage Recipe

kale soup

http://www.oprah.com/food/Soup-Recipes-Cajun-Kale-Soup-Andouille-Sausage#ixzz2ZuES7t42

Cajun Kale Soup with Andouille Sausage Recipe

Ingredients

  • 6 lightly packed cups chopped green curly kale, stem and ribs removed
  • 2 Tbsp. canola or olive oil
  • 1 medium red onion, finely chopped
  • 1 large celery rib, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 8 ounces andouille sausage (2 to 3 links), thinly sliced
  • 1 Tbsp. dried thyme
  • ¼ tsp. allspice
  • 1 (15-ounce) can chopped or diced tomatoes
  • 4 cups chicken broth
  • ¼ tsp. ground black pepper
  • ½ tsp. salt, plus more to taste
  • 1 tsp. agave nectar or honey (optional)
  • 4 cups slightly undercooked brown rice

Directions

Active time: 30 minutes
Total time: 1 hour

Bring 10 cups of water to a boil in large Dutch oven or heavy pot. Add kale and boil 5 minutes. Drain in colander and set aside.

In the large pot, warm oil over medium-high heat. Add onion and celery and cook until onion is translucent, 4 minutes, stirring occasionally. Add garlic, peppers, and sausage, and cook until peppers soften, 5 minutes. Mix in thyme and allspice, stir, and cook 1 minute.

Add tomatoes, broth, cooked kale, and black pepper. Bring to a boil, reduce heat to low, and simmer, covered, until greens are almost tender, 20 minutes. Add salt to taste, and agave or honey, if desired. (If freezing, stop here and add rice after defrosting.)

If serving immediately, add rice and continue to simmer soup, uncovered, until kale is tender and rice is fully cooked, 10 to 15 minutes.

Freeze for up to 8 weeks.