This is not really a frittata; it's not baked in the oven. This is a good thing in my opinion, it's moist and tender, unlike frittatas which taste dry to me. Turkey sausage tends to be a bit bland, so I sauteed the sausage and corn together with hot sauce, which was delicious. I also browned the corn, which concentrated the flavors and removed excess moisture. A really easy, and super tasty, recipe.
Smoked Sausage and Corn Frittata
Browning intensifies the smokiness of the sausage, allowing you to use less sausage while achieving maximum results in this simple-to-prepare frittata.
Prep: 3 minutes; Cook: 16 minutes; Other: 2 minutes
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- Calories: 174
- Calories from fat: 31%
- Fat: 6g
- Saturated fat: 2.9g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.2g
- Protein: 13.8g
- Carbohydrate: 14.5g
- Fiber: 1.6g
- Cholesterol: 76mg
- Iron: 0.6mg
- Sodium: 472mg
- Calcium: 121mg
- Cooking spray
- 4 ounces smoked turkey sausage, quartered lengthwise and diced
- 1 1/2 cups frozen shoepeg white corn, thawed
- 1/4 teaspoon ground red pepper (optional)
- 1 large egg
- 4 large egg whites
- 1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese
- 3 tablespoons chopped fresh cilantro, divided
- 1. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; sauté 4 minutes or until browned. Stir in corn and, if desired, red pepper; reduce heat to medium-low.
- 2. Combine egg and egg whites in a small bowl; stir with a whisk. Drizzle evenly over sausage mixture. Cover and cook 8 minutes or until almost set. Remove pan from heat; sprinkle evenly with cheese and 1 1/2 tablespoons cilantro. Cover and let stand 2 minutes. Sprinkle with 1 1/2 tablespoons cilantro. Cut into 4 wedges.
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