I’ve developed quite a few frittata recipes, and my hubby always calls them a “chick breakfast”. This time I wanted to make a frittata that a meat lover will love, and this recipe hit it out of the park. The addition of the sausage and bacon plus the flavors of the salsa verde made this frittata a new family favorite.
This Día del Niño, treat your little ones to a traditional Mexican frittata dish that’s also lighter. It features turkey sausage in place of chorizo and delivers a tangy, not-too-hot flavor with authentic HERDEZ Salsa Verde.
Meat Lovers Frittata with Salsa Verde
- 1 tablespoon olive oil
- 1/4 medium red onion, chopped
- 1 garlic clove, minced
- 1 red bell pepper, chopped
- 8 ounces Jennie-O turkey breakfast sausage
- 5 strips Jennie-O turkey bacon, chopped
- ½ cup Herdez Tomatillo Verde Cooking Sauce
- 8 large eggs
- 1/2 cup queso fresco, crumbled
- pepper to taste
- Herdez Salsa Verde
- crumbled queso fresco
- Preheat oven to 400°F. Heat olive oil in a 10-inch cast-iron skillet over medium heat. Add onions, and cook until fragrant and translucent, about 5 minutes. Add garlic and bell pepper, and cook until soft, about 5 minutes. Remove from heat and set aside.
- Preheat a non-stick skillet over medium-high heat. Place sausage in skillet, cook and crumble for approximately 8 minutes. Add bacon and cook for an additional 8 minutes.
- While the meat is cooking, whisk the eggs, and then fold in the crumbled queso fresco and season with pepper. When the meat is cooked, add meat to cast iron skillet with tomatillo verde sauce, and combine, and then pour the egg-cheese mixture over top, making sure the eggs coat the mixture evenly.
- Cook the mixture for about 5 minutes or until the edges firm up, transfer the skillet into the preheated oven and bake for 12 to 15 minutes, or until the center is no longer wobbly and the top is golden.
- Serve with salsa verde and crumbled queso fresco.
- This recipe also tastes great with chorizo instead of sausage so feel free to use it if no kids are sharing this with you.
A special thanks to HERDEZ for sponsoring this recipe.