Mini Frittata Sandwiches
2 jalapeño peppers 1/4 cup whipping cream 8 large EGGS 1/8 tsp. salt 1/8 tsp. pepper 3 Tbsp. canola oil 8 breakfast sausage links (about 1 oz. each) 1 small small yellow onion, chopped 1 cup Cheddar cheese, shredded 16 prepared mini buttermilk biscuits, split 1 large green tomato, thinly sliced
Yields: 16 servings
- Nutritional Information
Per serving: 1/8 of recipe
Total fat: 14 g
Saturated fat: 5 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 4 g
Cholesterol: 126 mg
Sodium: 413 mg
Carbohydrates: 11 g
Protein: 9 g
Vitamin A: 9 mcg
Folate: 15 mcg
Calcium: 74 mg
Iron: 1 mg
Potassium: 108 mg
Choline: 80 mg
This recipe is a good source of choline and protein.
POSITION rack in top third of oven.
PREHEAT oven to broil. PLACE jalapeños on small baking sheet. BROIL for about 5 minutes, turning occasionally. TRANSFER to a small bowl and COVER with plastic wrap. Let STAND for 5 minutes and PEEL skin. CHOP jalapeños coarsely into small pieces. (REMOVE seeds for less heat.) SET aside.
WHISK together whipping cream, eggs, salt and pepper in a bowl.
HEAT oil in a nonstick ovenproof sauté pan set over medium-high heat. COOK sausages for 4 to 6 minutes or until browned, breaking up meat with spoon. TRANSFER sausages to a plate and SET aside.
REDUCE heat to medium and using same pan cook onion for 4 to 6 minutes or until lightly caramelized. RETURN jalapeños and sausages to pan and STIR to combine. POUR egg mixture into pan and cook for about 3 minutes or until frittata is almost set but top is still runny.
TRANSFER pan to oven and BROIL for about 3 minutes or until lightly puffed and cheese is golden brown. TURN oven off and let stand in oven for 5 minutes.
ARRANGE biscuits on a baking sheet lined with parchment paper and PLACE in 300°oven to warm through, about 5 minutes. LOOSEN frittata from pan and INVERT onto cutting board and CUT into 16 pieces. PLACE frittata and green tomato slices in biscuits.