2 cloves garlic finely minced in a wooden mortar and pestle
2 cloves garlic minced
1 bell pepper green seeded chopped
1 haas avocados pitted peeled halved sliced
8 servings kosher salt and pepper black freshly ground
0.3 cup juice of lemon fresh 2 lemons
2 heads lettuce green
0.5 cup monterrey jack cheese shredded
0.3 cup olive oil
2 tablespoons olive oil divided
1 bell pepper red seeded chopped
2 teaspoons red wine vinegar
2 eggs whole
2 tomatoes whole sliced
0.3 cup onion yellow thinly sliced
0.5 onion yellow chopped
Equipment
bowl
frying pan
oven
whisk
mortar and pestle
Directions
Preheat the oven to 400 degrees F.
In a large bowl, mix the egg whites and whole eggs with a wire whisk until foamy. In a large nonstick pan over medium heat, add 1 tablespoon olive oil, chicken sausage, sweet potatoes, peppers, onion, garlic, salt, and pepper.
Saute the mixture for 6 to 8 minutes, or until the onion begins to brown.
Transfer the sausage mixture from the pan and put in a large bowl.
Wipe down the pan and spray the nonstick pan with cooking spray and add the eggs, cook over medium heat until the edges begin to harden.
Pour the sausage mixture into the eggs.
Sprinkle with the shredded cheese.
Place the frittata into the oven and let cook for about 15 to 20 minutes, or until the frittata is firm in the middle.
Remove the frittata from the oven and flip onto a large plate.
Drizzle with 1 tablespoon olive oil, and sprinkle with cilantro.
Serve with the Side Salad.
In a large bowl, loosen the leaves of the lettuce, sprinkle with the sliced onions and top with the tomato and avocado slices. In a mortar and pestle, add the garlic, salt, and pepper, to taste, and finely mince.
Add the olive oil, lemon juice, and vinegar and stir with a small spoon. Dress the salad with the lemon vinaigrette before serving.
