1 tablespoons plus 1 teaspoons extra-virgin olive oil, divided
1/2 pound chicken-apple sausage, removed from casing
1/2 cup red onion, diced
1/2 cup red bell pepper
4 eggs & 4 egg whites*
1/2 cup skim milk
1/2 teaspoon paprika
1/2 teaspoon salt
1 teaspoon black pepper
1/4 cup cheddar, shredded
Preheat oven to 350 degrees F.
In a saute pan over medium-high heat, add 1 tablespoon oil and the chicken sausage, onions, and peppers; saute until vegetables have softened.
In medium bowl, mix eggs, milk, paprika and salt and pepper.
Add chicken sausage and vegetable mixture and eggs together. Add 1 teaspoon olive oil to saute pan and pour in egg mixture. Cook for 3 minutes stirring mixture gently, as it begins to set - it should be slightly firm and moist. Sprinkle with cheese and place the frittata in the oven for 8-10 minutes.
Remove from oven, cool slightly and serve sliced into wedges.
* Freeze remaining four egg yolks for later use - see Martha Stewart's "Saving Eggs Good Thing"