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Southwestern Sausage Frittata with Spicy Avocado Salsa


2 ripe avocados (peeled, seeded and finely chopped)
1/4 cup red onion, finely chopped
1 Tablespoon fresh garlic (finely minced)
1 ancho chili pepper (seeded and finely chopped) (wear gloves)
1 Tablespoon fresh lime juice
2 Tablespoons olive oil
2 Tablespoons rice vinegar
2 Tablespoons fresh cilantro leaves, coarsely chopped
1 1/4 teaspoon salt
1 1/4 teaspoon freshly ground black pepper

1 Tablespoon unsalted butter
1 small red bell pepper, finely chopped
3 shallots, finely chopped
1/2 pound sausage
10 large eggs
1/2 cup heavy cream
3 Tablespoons fresh parsley, finely chopped
3 Tablespoons fresh cilantro leaves, coarsely chopped
1 teaspoon salt
1/4 teaspoon cayenne pepper

For Salsa

In a medium sized mixing bowl combine all salsa ingredients. Mix well. Cover the bowl with plastic wrap and refrigerate for 2 hours


Preheat oven to 350F. Butter a glass 13 x 9 x 2-inch glass baking pan; set aside

In a large skillet cook bell pepper and shallots, over a medium heat, until peppers are softened. Add sausage and cook until sausage is no longer pink. Remove from heat, drain fat and set aside.

In a large bowl whisk together the eggs, the cream, the parsley, the cilantro, the salt and the pepper. Stir in the sausage mixture. Pour the custard into the prepared pan and bake until the top is golden and custard is set, 30 - 40 minutes. Cool frittata, on rack, to room temperature.

Slice frittata into squares. Place a square of frittata on an individual plate and spoon some of cold salsa on top.

Serves 10 - 12 as part of a brunch.

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