al fresco Roasted Pepper and Asiago Chicken Sausage Frittata

Ingredients

• 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

Directions

1. Preheat oven to 400 degrees.
2. 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.
3. 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.
4. Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
5. When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.