1 tablespoon olive oil
1/4 cup finely diced shallots
8 ounces fully-cooked chicken sausage, diced
1 cup chopped artichoke hearts
1/3 cup diced roasted red peppers
1/4 cup chopped kalamata olives
8 eggs, beaten
1 4-ounce package Treasure Cave® Crumbled Feta Cheese, divided
1/4 teaspoon salt
¼ teaspoon pepper
Preheat the oven to 350F.
Heat the olive oil in a medium oven-safe, non-stick skillet over medium-high heat. Sauté the shallots until they’re translucent. Then, add the sausage and sauté until it begins to brown. Gently stir in the artichokes, peppers and olives and cook for 2 minutes more.
Meanwhile, beat the eggs in a medium bowl. Remove 1/4 cup of the Treasure Cave® Crumbled Feta Cheese from the package and set aside. Then, add the remaining feta, salt and pepper to the eggs and stir to combine.
Pour the egg mixture into the pan and gently stir to combine. Then, reduce the heat to medium and cook for 3 minutes.
Sprinkle with the 1/4 cup of the reserved Treasure Cave® Crumbled Feta Cheese and place the pan in the oven. Bake for 9–11 minutes or until the frittata is set and golden.
Cut and serve from the pan or invert it onto a serving plate and cut it at the table.