al fresco Roasted Pepper and Asiago Chicken Sausage Frittata

For breakfast, brunch or a light supper, this frittata with sliced chicken sausage, roasted peppers, grated Parmesan and hot sauce is a quick and tasty choice.

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1 (12 ounce) package al fresco® Roasted Pepper & Asiago Chicken Sausage, thinly sliced

1 tablespoon extra-virgin olive oil

3 ounces canned or jarred roasted red peppers, chopped

1 clove garlic, finely minced

4 large eggs

2 tablespoons fresh Italian flat parsley, chopped

1/2 teaspoon black pepper

1/2 cup low-sodium Parmesan cheese, grated

1 teaspoon Tabasco sauce

Preheat oven to 400 degrees.

Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.

In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.

Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.

When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.

al fresco Roasted Pepper and Asiago Chicken Sausage Frittata

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