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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

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 1 wedge)
  • Cook time: 16 Minutes
  • Prep time: 5 Minutes


  • 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.

Nutritional Information

Amount per serving
  • 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

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Smoked Sausage and Corn Frittata Recipe