This recipe appears in:One-Pot Wonders: Chicken-Sausage Frittata With Corn and Feta
This quick and easy 15-minute frittata combines chicken sausage, corn, peppers, and tangy feta with fluffy eggs and creamy avocado for a one-pot meal that can be eaten any time of day.
Why this recipe works:
- The eggs are beaten with salt and feta for better, creamy texture and added flavor.
- The vegetables and chicken sausage are sautéed first in the pan to brown and soften, so that they're perfectly cooked once the eggs are added.
- By gently scrambling the eggs while they initially cook, the final frittata comes out evenly cooked and tender throughout.
- 8 large eggs
- Kosher salt and freshly ground black pepper
- ½ cup crumbled feta, preferably Bulgarian
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 1 jalapeño, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 ear of corn, kernels cut off the cob
- 3 links chicken sausage, cut into quarters
- 1 ripe avocado, diced
- ½ cup cilantro leaves
Adjust the broiler rack to 10 inches from the heat source and preheat the broiler to high. Beat eggs in a large bowl with 2 generous pinches of salt and the feta. Set aside.
In a 12-inch skillet, heat oil over medium-high heat until shimmering. Add onion and cook, stirring, until softened, about 2 minutes. Season with salt and pepper. Add jalapeño,bell peppers, corn, and chicken sausage, and cook until browned, about 6 minutes.
Add eggs and cook, stirring, until moist curds have formed, 1 to 2 minutes. Transfer to the broiler and cook until the top is set, about 3 minutes. Allow the frittata to cool slightly, then use a spatula to loosen the edges and bottom. Using a plate larger than the pan, carefully flip the frittata out. Cut into wedges and serve with diced avocado and cilantro.