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Get back on track with this Sausage and Basil Frittata

Angelia Hensley • Dec 4, 2019 at 10:30 AM

I jumped off the carb-free wagon for Thanksgiving Day.

And for Black Friday shopping and lunch with my son.

And for Small Business Saturday when I went shopping with the girls.

Enough is enough, so I spent Sunday afternoon throwing out the carbs and cooking a dinner that would make my doctor proud. This simple frittata and mashed cauliflower is warm, filling and tasty — and healthy!

We have tried a lot of recipes using cauliflower. We’ve roasted it, steamed it, stir-fried it, and dunked it raw in ranch dressing. We’ve used it to make casseroles, pizza crusts and simple side dishes. Through all of our experiments, we have found this recipe for mashed cauliflower to be the BEST. If the consistency is smooth, you can shut your eyes and almost imagine you are eating mashed potatoes. It’s truly that good!

Mashed Cauliflower

2 teaspoons olive oil

2 cloves garlic, minced

20 ounces frozen riced cauliflower (most bags are 10 ounces)

2 cups chicken broth

3-4 tablespoons of butter

1 tablespoon of sour cream

Salt and pepper


Heat the olive oil in a deep skillet and saute the garlic for about 1 minute over medium heat. Add the riced cauliflower and stir to combine. Add the chicken broth and bring to a boil. Reduce to simmer and cover the pot. Continue to cook until almost all of the liquid has evaporated — about 20 minutes or so. Use an immersion blender to puree the cauliflower. Using a deep skillet makes sense for this step as the immersion blender tends to splatter if you’re not careful. Your dog will be helpful during this process because some will splash onto the floor, and he will be happy to clean up after you. You could use a blender or a potato masher, but you look cooler using the immersion blender! When the cauliflower is as smooth as possible, add the butter, sour cream, salt and pepper. Other add-ins to consider would be chives, cheese, bacon, etc.

Sausage and Basil Frittata

16 ounces hot Italian sausage

1 medium onion, chopped

2 cloves of garlic, minced

1 can Rotel tomatoes, drained

8 large eggs

1/4 cup water

1/2 teaspoon kosher salt

1/4 teaspoon pepper

2 tablespoons chopped fresh basil, plus more for garnish if desired


Preheat the oven to 375 degrees.

Cook the sausage and chopped onion in a large skillet over medium heat for 5 minutes, chopping to break the sausage into small pieces. Add the garlic and continue to cook for about 1 minute.

Add the tomatoes and cook for an additional 2 minutes.

Beat the eggs, water, salt, pepper and basil together in a large bowl.

Pour the egg mixture over the sausage mixture. (I chose to transfer the sausage to a sprayed pie plate before pouring the egg mixture over the top.)

Bake for 25 minutes, or until firm.

Cool slightly before cutting and top with additional chopped basil.

Mount Carmel’s Angelia Hensley is a community contributor for the Kingsport Times News.