Italian Sausage Frittata with Caserecce
8 large eggs
1/4 cup dairy-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
canola or olive oil
1/3 cup diced green onion
1/3 cup sliced orange bell pepper
1 clove garlic, minced
2 links Italian sausage, sliced
2 cups brown rice caserecce
Directions
Preheat oven to 375F. Whisk eggs with milk until frothy (I put mine in the food processor). Season with salt, pepper, and herbs. Set aside.
Lightly oil a 10" cast iron skillet. Heat it over medium heat and cook the peppers for about 2 minutes, then add in the green onions and garlic and cook another 2-3 minutes. Add the sausage and pasta and stir to gently combine everything, making sure to evenly arrange everything in the pan.
Quickly pour the egg mixture over the sausage/pasta mixture. Using a spoon, move the pasta and sausage a bit to allow the egg mixture to seep around each piece.
After a couple minutes on the stovetop, move the skillet to the center of the oven and bake the frittata for 20 minutes or until the center is set.
Serve with marinara sauce.
This post is featured on Simply Indulgent Tuesdays, Gluten Free Wednesdays, The Real Food Weekly, and Allergy Friendly Friday.
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