
Mini Frittata Sandwiches

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.
jalapeño peppers |
2
|
whipping cream |
1/4 cup
|
EGGS |
8 large
|
salt |
1/8 tsp.
|
pepper |
1/8 tsp.
|
canola oil |
3 Tbsp.
|
breakfast sausage links (about 1 oz. each) |
8
|
small yellow onion, chopped |
1 small
|
Cheddar cheese, shredded |
1 cup
|
prepared mini buttermilk biscuits, split |
16
|
green tomato, thinly sliced |
1 large
|
This recipe is a good source of choline and protein.
Calories | 218 |
Saturated fat | 5 g |
Total 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 |