Hearty Brunch Frittata

• Olive oil
• 2 links lean spicy Italian turkey sausage, casings removed
• 1 sweet white onion, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 tsp. garlic powder
• 1/4 tsp. red pepper flakes 
• freshly ground black pepper
• 9 eggs
• 1 tsp. salt
• 1/2 cup shredded mozzarella cheese

Lightly drizzle olive oil a large oven-safe skillet and heat over medium heat.  Add the sausage and cook until browned, breaking it up with a wooden spoon into small crumbles while cooking.  Drain the fat in a colander and set aside.

Lightly drizzle olive oil in the same pan and add the onion and bell peppers.  Season with garlic powder and red pepper flakes.  Saute over  medium heat until soft and browned, about 8 minutes.  Add the cooked sausage back to the pan and mix everything together so that it is in a single layer on the bottom of the pan and season with freshly ground black pepper.

Reduce the heat to low.

Beat the eggs in a  mixing bowl and season with 1 tsp. salt.  Pour the eggs over the sausage, onion, pepper mixture.  Cook until the sides are set and top is almost set, about 8 minutes.

Preheat the broiler.

Sprinkle mozzarella over the top of the eggs and transfer to the bottom rack of the broiler, cooking until eggs are set and it is lightly browned, about 5 minutes.  

Remove from the oven and let sit in the pan for 5 minutes before slicing.  Enjoy!

New Years Eve Party Snack

Cheesy Spinach & Artichoke Ball

• 1 - 8 oz. package reduced fat cream cheese, softened
• 3/4 cup finely chopped artichoke hearts
• 1/2 cup finely chopped fresh baby spinach leaves
• 1 1/2 cups shredded pepper jack cheese
• 1 cup grated Parmesan cheese
• 1 tsp. minced garlic
• 1/2 tsp. red pepper flakes
• salt and freshly ground black pepper
• 1 - 8 oz. can crescent dough
• 2 tbsp. butter, melted
• 1 tsp. minced fresh Italian parsley
• 1/2 tsp. garlic powder

Preheat oven to 350F.  Line a baking sheet with parchment paper.

In a large bowl, combine the cream cheese, artichoke hearts, spinach, pepper jack cheese, Parmesan cheese, garlic and red pepper flakes.  Season with salt and freshly ground black pepper.  Mix well to combine and form the mixture into a large ball.  I did this several hours ahead and let it sit in the fridge wrapped in saran wrap all day. 

Roll crescent dough out on lined baking sheet.  Put the cheese ball in the center of the dough and wrap the dough around the ball, sealing it well.  Flip the ball over so the smooth side is on top.  

Combine the melted butter, Italian parsley and garlic powder in a small bowl.  Brush it all over the ball and bake until golden, about 25 minutes.

Enjoy!