- 8 ounces breakfast or other sausage, diced or crumbled
- 1 cup julienned onions
- 1 small green pepper, julienned
- 1 teaspoon minced garlic
- 8 eggs, beaten with 2 tablespoons cream
- Salt and pepper
- 1 cup grated White Cheddar cheese
- 1 cup your favorite salsa
- 1 tablespoon chopped green onions
- Sour cream or crema, for serving
- Lime wedges, for serving
Preheat the broiler to high and position an oven rack 6 to 8 inches from the broiler unit.
Heat a large non-stick saute pan. When the pan is hot, render the sausage until golden, 2 to 4 minutes. If it does not release much fat, add a tablespoon of olive oil to the pan. Add the onions and peppers and continue sauteing for 2 to 3 minutes, or until the vegetables wilt. Add the garlic and saute for 1 minute.
Season the eggs with salt and white pepper. Pour the eggs into the pan. Stir the eggs gently until they start to thicken. Using a rubber spatula, lift the edges of the omelet so the uncooked eggs run underneath. Continue cooking the omelet until it is almost firm on top, 30 to 45 seconds, and golden on the bottom.
Sprinkle the top with the grated cheese and place in the oven about 6 to 8 inches away from the broiler unit. Continue cooking, checking frequently, until the cheese starts to melt and is lightly golden in places, 2 to 4 minutes. Remove from the oven and slip the frittata onto a serving plate. Serve with the salsa, sour cream, lime wedges and chopped green onions.