Italian Sausage and Egg Casserole

Sausage and sun-dried tomatoes give these individual frittatas bold Mediterranean flavour.

nutritional info

Nutritional Information

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	Cooking Spray
2 / 250 g	Mild Italian sausages, casing removed (about 1/2 lb)
1/2 cup / 125 ml	chopped shallots or onion
2	cloves of garlic, minced
1/2 cup / 125 ml	chopped softened sun-dried tomatoes
4 tbsp / 60 ml	chopped fresh parsley, divided
8 / 400 g	Naturegg Omega 3 shell eggs (or Egg Creations Whole Eggs Original, well shaken)
1 can / 385 ml	evaporated skim milk
2 cup / 500 ml	shredded light mozzarella cheese, divided

Spray six 1-1/2 cup (375 mL) ramekins with cooking spray; set aside.
Sauté sausage meat in a non-stick skillet over medium heat until brown, about 8 minutes; drain. Wipe skillet clean and replace meat in skillet.
Add shallots and garlic; sauté for 3 minutes. Add sun-dried tomatoes and 2 tbsp (30 mL) of parsley; cook for 1 minute.
Whisk eggs and evaporated milk in a large bowl. Stir in 1-1/2 cups (375 mL) mozzarella cheese. Pour egg mixture over sausage mixture in ramekins. Sprinkle remaining parsley and cheese over egg mixture.
Bake in a 375°F for 15-18 minutes or until a knife inserted into centre comes out clean.
Broil for about 2 minutes or until top is golden brown.

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.