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
How to Make It
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.
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.
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.
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