Megan and I try to think-up “light” dinners on Wednesday nights when we have Zumba. We made a frittata this week and had it with some butternut squash and apple soup. It was delish!!!
2 Italian sausages
1/2 cup roasted red pepper
1 can (14 ounce) whole artichokes packed in water
1 cup Pecorino Romano Cheese, grated
1/4 teaspoon salt
Place about 1 Tablespoon of olive oil in a large non-stick saute pan. Turn heat to medium-high.
Remove the casings from the sausage and crumble in the pan. Saute until done.
Chop 1/2 cup roasted red pepper.
Drain the water off the artichokes. Place on the cutting board and roughly chop.
Drain off any excess fat from the sausage, leaving a little so the eggs don’t stick. Add the peppers and artichokes.
Crack the seven eggs into a blender, add the salt and pepper and mix.
Pour the eggs into the pan.
Sprinkle 1/2 cup of the cheese over the eggs.
Let the eggs set. Run a spatula around the edges. Add the other 1/2 cup of cheese.
Place under the broiler for about 3 minutes, until the top becomes browned.
Remove from the oven. Carefully slide the frittata onto a plate or serve in the skillet.