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Arts & Entertainment

Italian Sausage: Not Just for Dinner

Sazziza sausage is versatile enough to add spice to make a breakfast frittata a special treat.

It is no secret that I love on Mexico Road. It is no secret that my family would eat their Sazziza sausage in any way, shape or form.

I always have some in the freezer. In fact, I purchase large quantities of the Sazziza and broil it when I get home. I toss the cooked sausage into the freezer, so I add it to all kinds of things for a quick meal. Having the cooked sausage in the freezer is a great time saver for me and helps us avoid trips to the drive through when dinner preparation time is limited.

The same is true for a weekend breakfast. Italian sausage should not be limited to the dinner table. It is a noble food product, in my opinion, and adds flavor and flair to any dish at any time of the day.

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When cooking the egg, remember that you are not scrambling the eggs in the pan. You are looking for even cooking, but also, a nice crust is essential for the breakfast frittata. You will cut this in wedges like a pie, not serving as a scoop of eggs.

Italian Breakfast Frittata

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  • Serves 2
  • ½ teaspoon olive oil OR non-stick cooking spray
  • 2 links Sazziza sausage, cooked and sliced
  • 4 large eggs, beaten
  • 1 cup diced, canned tomatoes
  • ½ cup grated parmesan cheese, divided
  • 2 teaspoons dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Move oven rack to the broiler position. Preheat oven broiler to high. Lightly coat an 8-inch oven-proof, non-stick pan with a half teaspoon olive oil or non-stick spray.  Whisk all ingredients in a large bowl, reserving half of the parmesan cheese.

Preheat the pan on medium heat for one minute. Pour the egg mixture into the pan. Make sure that the ingredients are evenly distributed around the pan.

Cook the egg mixture for 3 to 4 minutes, gently swirling the egg around for even cooking. When the egg is almost set, sprinkle the remaining parmesan over the top.

Place pan under broiler for 3 minutes, checking for doneness every 30 seconds after the first minute. The frittata should be golden.

Gently slide the frittata from the pan onto a cutting board and cut into wedges. Serve with fruit or toast to round out the breakfast.

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