Corn And Sausage Frittata Recipes
POTATO SAUSAGE FRITTATA
With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo-the sky's the limit!
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture. , Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.
Nutrition Facts : Calories 518 calories, Fat 39g fat (13g saturated fat), Cholesterol 430mg cholesterol, Sodium 1213mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
SAUSAGE AND PEPPER FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- Coat a nonstick 10-inch saute pan with olive oil. Add the sausage and brown. Add the peppers and saute until they are soft.
- In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature.
FRIED CORN WITH SMOKED SAUSAGE
This delicious recipe combines corn, onions, green and red bell peppers, and smoked sausage. I have prepared this dish for family, friends and co-workers and received rave reviews.
Provided by David Dennis
Categories Meat and Poultry Recipes Pork Sausage
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 23.2 g, Cholesterol 61.6 mg, Fat 28.5 g, Fiber 3.2 g, Protein 19.9 g, SaturatedFat 11.1 g, Sodium 1264.7 mg, Sugar 7.1 g
CORN AND SAUSAGE FRITTATA
Nelda's corn and sausage frittata recipe is something you can enjoy for breakfast, brunch, or dinner. We love versatile recipes! It's creamy with bits of corn throughout. The sausage adds a nice savory flavor with just a hint of heat from the cayenne. Once baked, the bread crumb/butter/cheese topping gives the frittata a crunchy...
Provided by Nelda Carnley
Categories Breakfast Casseroles
Time 45m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. In skillet brown sausage, peppers and onions together.
- 2. In a large bowl, whisk together eggs, milk, salt, pepper, and cayenne.
- 3. Add corn, cheese, basil, and melted butter. Stir in sausage mixture.
- 4. Pour into a buttered 9X13 inch baking dish.
- 5. For the topping: stir all ingredients together and sprinkle on top of frittata.
- 6. Bake 40 minutes. Let stand 10 minutes before slicing.
CORN, SCALLION, AND POTATO FRITTATA
Categories Egg Potato Brunch Broil Quick & Easy Mozzarella Corn Spring Summer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (light main course) servings
Number Of Ingredients 7
Steps:
- Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes. Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.
- Preheat broiler.
- Whisk together eggs, mozzarella, and salt and pepper to taste. Stir in potato mixture and scallion greens.
- Heat remaining tablespoon oil in cleaned skillet over moderate heatuntil hot but not smoking. Then cook frittata without stirring, shaking skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes. Remove from heat.
- If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil frittata about 3 inches from heat until top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature
SAUSAGE, PEPPER, AND CORN FRITTATA
This garden-fresh recipe has a short prep time -- giving you all the more time to savor the season. To remove kernels: With the tip of the corn ear pointed down, firmly hold the stem and slide a sharp knife lengthwise down the ear.
Categories Country Living breakfasts & brunches eggs frittatas sausage recipes corn recipes quick & easy lunches
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Combine the eggs, 2 tablespoons water, salt, and pepper in a medium bowl and set aside. Crumble the sausage and brown in a 12-inch ovenproof nonstick skillet over medium-high heat until just cooked through -- about 5 minutes. Remove the sausage from the pan, set aside, and keep warm. Reduce heat to medium and heat 1 tablespoon of the sausage fat. Add the red pepper and corn to the pan and cook for 4 minutes. Return the sausage to the pan, add the green onion, and cook for one more minute. Pour in the egg mixture and stir to combine. Reduce heat to medium-low and cook until the eggs begin to set -- about 7 minutes. Sprinkle in the tomatoes and cheese and transfer the pan to the heated oven. Bake for 5 minutes, change the oven setting to broil, and continue to cook until browned -- 2 to 4 minutes more. Serve immediately.
Nutrition Facts : Calories 154 calories
CHORIZO & CORN FRITTATA
This frittata can be a do-ahead hors d'oeuvre (cut it into small squares and serve at room temperature) or a satisfying supper.
Provided by Regina Schrambling
Categories Appetizers
Yield four as a main course.
Number Of Ingredients 7
Steps:
- Heat the oven to 400°F. In a large bowl, whisk the eggs vigorously with the milk and salt and pepper to taste. Heat a 10-inch enameled cast-iron or nonstick skillet over medium-high heat and add the eggs, chorizo, and corn. Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven. Lift the edges of the frittata so that the eggs flow to the bottom. When the frittata is half-set, sprinkle on the Monterey Jack. Transfer the pan to the heated oven. Cook for about 10 minutes (less if you like runny eggs), until puffed and golden.
Nutrition Facts : ServingSize four as a main course., Calories 520 kcal, Fat 340 kcal, SaturatedFat 15 g, TransFat 38 g, Carbohydrate 10 g, Fiber 1 g, Protein 34 g, Cholesterol 555 mg, Sodium 1220 mg, UnsaturatedFat 20 g
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