Back for Seconds Egg Frittata

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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 

 

  1. Preheat the oven to 375°F. Heat the oil in a medium oven-safe skillet over medium heat. 
  2. 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.  
  3. 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. 
  4. 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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