MORE LIKE FRITTA-DAH

Sorry. Couldn’t resist. But this is one seriously impressive, not to mention hearty, frittata right here. Adding the hummus makes that texture smoother than Bill Clinton playing the saxophone. Don’t know what we’re talking about? Either you’ve been living under a rock or are under the age of 20. If either of these apply to you, google it. And then listen to those smooth notes as you whip up this delish dish.

Featuring: Mediterranean Style Hummus

Ingredients:

• Serves 4-6
• 1 (8 oz) container Tribe Mediterranean Style Hummus
• 6 large eggs
• 2 large egg whites
• ¾ cup whole milk
• 1 lb breakfast sausage
• 2 tablespoons unsalted butter
• ¾ cup chopped red bell pepper
• ½ cup chopped onion
• 1 cup chopped zucchini
• 3 cloves garlic
• 1 ½ cups stuffing (stove top is totally fine)
• ¾ cup feta cheese
• ½ cup cooked mushrooms
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions:

Preheat oven to 350° F. In a large bowl whisk together eggs, egg whites, hummus, whole milk. Set aside. In a large, oven-safe skillet, cook the breakfast sausage. When browned transfer to a bowl. Place the pan back on the heat, and melt butter. Add red bell pepper and onion, and cook until softened. Add zucchini and garlic and cook an additional 5 minutes. Stir in stuffing, feta, mushrooms, salt, pepper, and cooked sausage. Pour egg and hummus mixture into the pan. Cook this on the stove top until you can see the sides begin to set. When that happens, transfer it to the oven. Bake an additional 15 minutes, or until the egg is completely set and the center has puffed. When a clean knife is inserted into the center and it comes out clean, it’s ready. Remove from oven and let rest 5 minutes before serving.