Fiesta Veggie Frittata

Today I'm going to share one of our favorite go to breakfasts, the Frittata.  A frittata is an egg-based Italian dish kind of like an omelet or a quiche without the crust.  This is typically a dish we make on Sunday for brunch and then throw in the fridge and reheat it for quick, healthy, tasty breakfasts throughout the week.  You can really follow these basic instructions below, and use whatever ingredients you have laying around extra and 9 times out of 10 come up w/ something awesome.  Sarah and I are known throughout our friend community for our "bangin frittatas".  So feast your eyes on one of my signature frittatas.  I hope you enjoy it.

Fiestia Veggie Frittata
Ingredients:

• 1/2 large white onion, diced 
• 1 roma tomato, diced 
• 3 oz. button mushroom, sliced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 large jalapeno, chopped (remove seeds for lower spice)
• 4 Morning Star veggie sausages (defrosted)
• 6-8 eggs
• 3-4 dashes of Tabasco sauce (or any comparable hot sauce) 
• 3/4 cup of shredded Mexican blend cheese
• 1/4 cup chopped cilantro (fo
• r garnish)

Seasoning Mix:

• 3-4 dashes garlic powder 
• 3-4 dashes smoked paprika
• 2-3 dashes of chipolte chile pepper 
• 2-3 dashes of cayenne pepper 
• 2-3 dashes seasoned salt 

Preparation:

• Crack eggs in a bowl and beat with a whisk or fork, set aside
• Dice, slice, and chop veggies as indicated above, place all in a large bowl and mix
• Pre-heat a 10" oven safe sautee pan on medium high for 1-2 minutes, add olive oil
• Pour all veggies in the preheated sautee pan
• Add seasoning mix
• Remove Morning Star veggie sausage patties from their individual packaging and defrost in the microwave
• Preheat oven to 350 (to bake frittata to finish)
• Allow veggies to sautee for 10 minutes, stirring occasionally 
• Remove defrosted Morning Star veggie sausage patties from the microwave, chop, and add to the veggie sautee
• Add more olive oil, reduce to medium heat, and evenly pour eggs over the veggies (do not stir)
• Add cheese
• Let the veggies and eggs cook until the egg starts to bubble (approximately 3 minutes)
• Place pan in preheated oven for 10 minutes (use the shake test to ensure eggs are thoroughly cooked, if they jiggle bake for additional 5 minutes) 
• Remove from oven, and let stand for 5 minutes
• Cut like a pie using a spatula, garnish with chopped cilantro, serve and enjoy!

Storage:  Store leftovers in the refrigerator and heat up during the week for a quick meal.  If you're cooking for one and do not want to eat this 7 days in a row, this dish also freezes well.  Store individual slices in plastic sandwich bags and freeze.  Reheat by defrosting in the microwave and browning in a sautee pan.