Photo: Claudio Schwarz
Frittata with Turkey Sausage and Arugula
8 ingredients
Serves 8.
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Tender, slightly bitter arugula gives a pleasant edge to the flavors of spicy-savory turkey sausage and nutty Parmigiano-Reggiano cheese in this satisfying baked egg dish. Any leftovers make great sandwiches on whole-wheat bread with Dijon mustard.
Estimated Nutrition (whole recipe, rough)
936
Calories
65g
Protein
67g
Fat
17g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 eggs
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup low-fat milk
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 Tbs. olive oil
- 8 oz. turkey sausages
- 4 cups packed baby arugula (about 5 oz.)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes