John and I were both in the mood for green chile when dinner time rolled around tonight. Surprise, Surprise!? To mix things up a bit, I made a Green Chile & Sausage Frittata. The result was a more brunch-y style dinner. Yes!
Green Chile & Sausage Frittata (adapted from this recipe)
- 2 tablespoons extra virgin olive oil
- 1 cup green chile, roasted and thinly sliced
- 16 ounces mushrooms, sliced
- 8 ounces cherry tomatoes, sliced in half
- 6 large eggs
- 2 cloves garlic, minced
- 1/4 onion, diced
- Salt and black pepper
- 8 ounces sausage (I used a GF chicken variety from Whole Foods)
- 8 ounces Cotija cheese, broken into chunks
Heat oven to 400° F. Heat the oil in a large ovenproof nonstick skillet over medium heat. Add the garlic, onion, mushrooms, tomatoes and sausage and cook, tossing occasionally, until everything is tender and cooked through (about 12 to 15 minutes). Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the cheese. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 15 to 20 minutes. Serves 4-6. Enjoy!
We served our frittata with fruit to offset the heat of the chiles. Aye yi yi!