My Hardwood Grilled Turkey Sausage Frittata is a great way to serve breakfast. A frittata is basically a quiche without the crust so you can really have it for brunch, lunch, or even dinner. Steve loves his smoked sausage so I wanted to make a frittata using it and I love asparagus. I know I’m going to need the mild flavor of onion so chives have to be included and for sweetness, a red bell pepper. Oh yeah, cheese, lots of cheese too! Let’s get started.
Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
Total Time: 1 hour
Yields 6 to 8 servings
Equipment: 1 oven-safe (12-inch) non-stick sauté pan, indoor grill pan, 1 (3-quart) saucepot, large mixing bowl, chef’s knife
1 package (14-ounces) Jennie-O Hardwood Smoked Turkey Sausage, grilled and sliced on the bias
1 tablespoon olive oil
1 red bell pepper, diced
1 pound of asparagus, blanched, cut on the bias around 1 1/2-inches in length
1 1/2 cups of Kraft Parmesan cheese, finely shredded, reserve 1/2 cup for the top
12 large eggs, cage-free, room temperature
1 cup half-and-half
2 tablespoons of chives
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
Start with a saucepot of boiling salted water (2 tablespoons per 6 cups of water). Snap off, the bottom third “woody/fibrous ends” of each spear, before cooking, they are inedible. Add the asparagus to the boiling water, boil for 3 to 4 minutes. Using a pair of tongs, immediately transfer the asparagus using an ice bath as seen above. This will shock the asparagus and stops the cooking process, also sets the color to a vibrant green. Next, slice on the bias the spears up into pieces 1 1/2-inches in length. Transfer the pieces to a bowl and set aside.
While the asparagus is blanching, dice the red pepper, mince the chives and set aside.
Note: Turn on the vent fan.
Preheat an indoor grill pan on medium heat, using a rubber brush and Canola oil, brush the grill pan so the sausage doesn’t stick. The smoked sausage is fully cooked you just want to achieve those beautiful grill marks on the outside. Grill for 3 to 4 minutes per side, times may vary slightly.
Remove and transfer the sausage to a cutting board. Slice on the bias 1 1/2-inches in width. Place into a bowl and set aside. In a preheated sauté pan on medium heat add olive oil and diced red peppers. Season with Kosher salt and fresh ground black pepper to taste cook for 2 to 3 minutes until soft. Next, add the sliced smoked turkey sausage stir and continue cooking.
Preheat the oven to 350-degrees F.
In a large mixing bowl whisk the eggs, half-and-half, Kosher salt, and black pepper. Add the asparagus, chives, and Parmesan cheese, stir to combine.
Pan still on medium heat, pour the egg mixture over the the the smoked sausage and peppers. Tilt the pan to make sure the eggs settle evenly over all the ingredients. Cook for 1 to 2 minutes or until you see the eggs at the edges begin to set.
Transfer the pan to the oven and bake until the eggs are set about 25-30 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If the eggs are set, pull the frittata out of the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
Let cool in the pan for about 10 minutes, then take your spatula run it around the edges to make sure the frittata has loosened from the sides, it should slide right out. Slice into wedges and serve.
There you have it, my Hardwood Smoked Grilled Turkey Sausage Frittata.
Tip: If you choose to have a frittata for lunch or dinner, a great way to serve this dish is with a simple arugula salad dressed with a Lemon Vinaigrette. I posted a link to my favorite vinaigrettes at the bottom of this post. You can put anything you like inside your Frittata. Try making a frittata with your favorite ingredients.
Note: For every six eggs, use 1/4 cup of half-and-half, 1 cup of cheese, 2 cups total of vegetables and/or meat.