Chicken Sausage Frittata with Leeks, Zucchini & Peas

Name: Chicken Sausage Frittata with Leeks, Zucchini & Peas
Prep time: 8
Cook time: 0
Total time: 8
Yield: 1
Ingredients: olive oil, divided; The Sausage Project Classic Roasted Chicken Sausages, cut into ⅛-inch coins; butter; thinly sliced leeks; cloves garlic, minced; thinly sliced zucchini; frozen peas; lemon zest; medium-large free-range eggs; Flaky sea salt and freshly ground black pepper, to taste; Leafy green salad leaves (optional)

Prep Time: 8 min | Cook Time: null min | Servings: 1

Breakfast

Classic Roasted

At some point in modern history, a higher authority declared that all moms demand brunch on the second Sunday of each May. What they didn’t account for, however, is how spectacularly brunch can be botched. Every year, moms anticipate elegance—only to wake up to brick-like pancakes and Benedicts that look like abstract art.

Not this year.

This year, mom gets something that’s elegant, fresh, vibrant, and so simple that even a kitchen full of fumbling dads and tiny sous chefs can’t mess it up. This easy frittata leans on ultra-fresh leeks, peas, and zucchini alongside succulent Classic Roasted Chicken Sausage, all folded into fluffy eggs that go from stove to oven to table without demanding much in the way of technique.

It’s gorgeous. It’s fresh. And more importantly, it’s the kind of dish mom will actually want to wake up to… especially when paired with a hot cup of coffee and a bubbly mimosa.

See Recipe

A vibrant frittata on a table with scones and champagne.

SERVING MULTIPLIER:

Ingredients

2 tablespoons olive oil, divided

2 The Sausage Project Classic Roasted Chicken Sausages, cut into ⅛-inch coins

2 tablespoons butter

3 cups thinly sliced leeks

2 cloves garlic, minced

1 ½ cup thinly sliced zucchini

½ cup frozen peas

1 tablespoon lemon zest

10 medium-large free-range eggs

Flaky sea salt and freshly ground black pepper, to taste

Leafy green salad leaves (optional)

Instructions

Prep Time: 8 min | Cook Time: null min | Servings: 1

Warm 1 tablespoon olive oil in an oven-safe, 7–8-inch nonstick sauté pan over medium heat. Add the sausage and cook for 5–7 minutes, turning occasionally, until golden on both sides. Transfer to a plate and set aside.

Add the butter and remaining 1 tablespoon olive oil to the pan. Add your leeks and garlic and cook for 2–3 minutes, until just starting to soften. Toss in the the zucchini and cook for another 5–6 minutes, until everything is softened. Reduce the heat to medium-low.

Add the peas and lemon zest to the pan and stir to combine. Return the sausage to the party and mix well, scraping up any browned bits from the bottom.

In a bowl, whisk the eggs until well combined, then season with salt and pepper.

Pour the eggs into the pan and gently shake to settle them among the vegetables. Cover with a lid and cook for 8–10 minutes over medium-low heat, checking occasionally to ensure the eggs are setting without browning too quickly on the bottom. While the eggs cook, preheat the broiler to medium-high.

When the eggs are mostly set but still slightly runny on top (about ¼ inch), transfer the pan to the oven, positioning it 5–6 inches below the broiler. Cook for 2–4 minutes, until the top is set and lightly golden.