Back for Seconds Egg Frittata
We created this recipe to help you celebrate the most important person in your life. It's light, fresh, and perfect for Mother's Day Brunch.
Serves: 10-12
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
1 tablespoon olive oil
4 links pre-cooked turkey sausage, cut into ½-inch pieces
1 small red bell pepper, diced
1 small jalapeño, deseeded and minced (omit for less spice)
1 small sweet onion, diced
8 ounces crimini or button mushrooms, sliced
2 tablespoons RawSpiceBar Back for Seconds Poultry Blend
8 eggs
½ cup milk or cream
½ teaspoon kosher salt, to taste
Black pepper, to taste
½ cup crumbled goat cheese
- Preheat the oven to 375°F. Heat the oil in a medium oven-safe skillet over medium heat.
- Add the peppers, jalapeno, onion, and mushrooms, and sauté for 5-7 minutes, until softened. Add the Back for Seconds Blend and stir for 1 minute. Turn off the heat.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet and stir to combine. Sprinkle the cheese on top.
- Bake for 15-20 minutes, or until the top is golden brown and the egg mixture is set.
*If you don’t have an oven-safe skillet, you can transfer the entire egg and vegetable mixture to a 9x13-inch baking dish greased with nonstick cooking spray.
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