Frittata with Turkey, Sausage and Arugula

Tender, slightly bitter arugula gives a pleasant edge to the flavors of spicy-savory turkey sausage and nutty Parmesan cheese in this satisfying baked egg dish. Any leftovers make great sandwiches on whole-wheat bread with Dijon mustard.

 

Frittata with Turkey Sausage and Arugula

 

10 eggs

1/3 cup (1 1/3 oz./40 g) freshly grated Parmesan cheese

1/4 cup (2 fl. oz./60 ml) low-fat milk

1/4 tsp. salt

1/4 tsp. freshly ground pepper

2 Tbs. olive oil

8 oz. (250 g) turkey sausages

4 cups (5 oz./155 g) packed baby arugula

 

Preheat an oven to 350°F (180°C).

 

In a large bowl, lightly whisk together the eggs, cheese, milk, salt and pepper. Set aside.

 

In a 10- or 12-inch (25- or 30-cm) ovenproof fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Remove the casings from the sausages and cook the sausage, stirring constantly and breaking up the meat into 1-inch (2.5-cm) pieces, until nicely browned on all sides, 3 to 4 minutes. Add the arugula and stir just until evenly wilted, 1 to 2 minutes. Scrape the sausage mixture into the bowl with the egg mixture.

 

Wipe the pan clean and return to medium-high heat. Add the remaining 1 Tbs. olive oil and swirl to coat the bottom of the pan. When the oil is hot, pour the egg mixture into the pan and smooth the top. Reduce the heat to medium and cook without stirring for 1 minute.

 

Transfer the pan to the oven and bake until the frittata is set in the center and slightly puffed, 25 to 30 minutes. Let cool for 5 minutes in pan. Carefully run a paring knife around the inside edges to release the frittata and slide onto a large plate. Cut the frittata into wedges and serve warm or at room temperature. Serves 8.

 

Find more great recipes for nourishing fare you can prepare in a flash in our book Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira