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The Wildflower Inn

Falmouth, Massachusetts

Specialty Recipe

Low Fat Fritatta

1 pound turkey sausage
1 large onion, finely chopped
2 cups frozen hash browns
1 cup not-fat cheddar cheese, shredded
3 Tablespoons flour
8 Egg Beaters 99% egg substitute
1 cup no-fat ranch salad dressing
1/2 cup skim milk
1 cup salsa
1/2 cup no-fat Monterey Jack Cheese finely shredded
1 green or red pepper - optional, chopped
1/2 cup mushrooms - optional, chopped
1 green onion - optional, chopped

Preheat oven to 325 degrees. In a large skillet over medium heat, brown onion and sausage, breaking up the sausage and cooking until the meat is no longer pink. Let it cool. Transfer the mixture to a large bowl and add the hash browns and the cheese and toss to mix (the recipe can be made ahead to this point and refrigerated). Stir the flour into the mixture. Set aside.

Put the eggs in a large bowl, add the dressing, pour the milk into the dressing bottle and shake. Pour the milk into the egg mixture and stir well. Add egg mixture to sausage mixture, add vegetables and mix well. Spoon the mixture into greased mini bundt pans without the middle stem, filling each 3/4 full.

Bake 25 to 30 minutes or until the fritattas are set and golden brown. Invert tins onto cookie sheet. Pour salsa into center hole and sprinkle with finely shredded yellow Cheddar or Monterey Jack low fat cheese. Put sprig of cilantro into center hole. Sprinkle chopped cilantro or chopped chives around dish.

Serving Ideas: Serve with corn muffins or corn sticks.

Notes: Garnish with edible flower (Yellow Pansy). They can also be cooled in large cupcake tins, mini loaf pans, or any small pan can be used.

Serves: 8

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