|
1. Whisk together eggs, milk and salt in medium bowl. Set aside.
|
|
2. Preheat oven to 325°F. Cook sausage about 7 minutes in 11-inch ovenproof nonstick skillet over high heat until no longer pink.
|
|
3. Reduce heat to medium-low. Stir in rice, stewed tomatoes with their juices, breaking up any large pieces, and Italian seasoning. Sprinkle evenly with 1 cup cheese.
|
|
4. Pour egg mixture into skillet; stir gently to distribute egg. Cover and cook 15 minutes or until eggs are just set.
|
|
5. Remove from heat. Sprinkle remaining 1/2 cup cheese over frittata. Bake about 10 minutes more or until puffed and cheese is melted.
|
|
6. Remove skillet from oven. Cover and let stand 5 minutes. Cut into 6 wedges before serving.
|
| |
|
Cook's Tip
Choose a blend of shredded mozzarella and provolone for this frittata, or the blend of your choice.
|
Italian Sausage and Rice Frittata
