Mini Chicken Sausage, Mozzarella

and Potato Frittatas 

Yield: 12 muffin size frittatas

Calorie: 290 for two frittatas 

 

 

 

Ingredients:

 

2 teaspoons of olive oil

2 small yellow potato, peeled and small dice

3/4 cup chopped yellow onion

1/8 teaspoon sea salt

4 2-oz links cooked all-natural Italian chicken sausage, no added nitrites or nitrates, thinly sliced

2 large cloves garlic, minced 

1 1/2 cup grape tomatoes, halved

8 large eggs

1/2 cup plain yogurt

1 cup shredded mozzarella cheese

1`/4 cup chopped fresh basil leaves

1/4 teaspoon black pepper

Method:

-Preheat the oven o 400 degrees. Mist a 12-count muffin tin with non stick cooking spray.

-In a medium skillet on medium-low, heat oil. Add the potatoes, onion and salt and saute for about 10 minutes, stirring occasionally, until vegetables are tender. Add sausage , garlic and tomatoes and saute for 2 minutes more.

-Divide mixture among muffin tins and allow to cool for about 10 minutes.

-In a medium bowl, whisk together eggs and yogurt. Stir in the cheese, basil and pepper.

-Divide evenly among muffin cups. Bake for about 20 minutes, until puffed, brown and set.

-Remove from oven and let cool for 20 minutes. Slide a knife around each frittata and gently remove, placing on a large rimmed baking sheet the frittatas you are not going to eat right away, and transfer the baking sheet to the freezer until firm, about 2 hours, then transfer to a large zip-lock freezer bag. Return to freezer until ready to serve, up to l month

.

To reheat

Preheat oven to 400 degrees and place the frozen frittata on a rimmed baking sheet misted with cooking spray and bake for 20 minutes, or until heated through.

 

You can reheat the defrosted frittata in a microwave oven.about 1 1/2 minutes..