Smoked Sausage and Pepper Frittata

Suggested for 12″ Dutch Oven

2 – 3 T. oil
16 oz. smoked turkey sausage, diced
1 each (3 total) red, yellow and orange bell peppers, diced
1 chopped yellow onion
1 broccoli crown, chopped
3 cups cholesterol-free egg substitute or 1 doz. eggs
8 oz. reduced-fat cream cheese, room temperature
Black pepper
Salsa (jar or fresh)

Preheat 12-inch Dutch oven with 10 to 12 coals on bottom, 16 to 20 coals on top. Coat bottom with thin layer of oil. Once hot, cook the turkey sausage until it begins to brown. Remove to a plate. Add 2 T. oil to Dutch oven. Once heated, add the broccoli, peppers and onion. Sauté until the onions are translucent, about 7 to 10 minutes. While the vegetables are cooking, add the egg substitute or eggs, cream cheese and black pepper to a bowl. Whisk together until frothy. Once the veggies are ready in the oven, add the turkey sausage and combine. Pour egg mixture evenly over all. Cover and cook for about 20 to 30 minutes until almost set. Remove the Dutch oven from the heat and let it sit for about 5 minutes. Serve with your favorite brand of salsa.

This recipe is one of many featured in the Recipes of the Northern Sierra Dutch Oven Group cookbook. Visit our What’s Cooking page to learn how to get your copy today!