Stelline And Sausage Frittatas

Name: Stelline And Sausage Frittatas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 24
Ingredients: 1 (14-ounce) box Giadzy Gluten-Free Stelline; 16 ounces mild or sweet Italian sausage, chicken, turkey or pork, casings removed; 1 tablespoon extra-virgin olive oil; 8 large eggs; 3/4 cup whole milk; 1 cup Parmigiano-Reggiano, grated; 8 ounces fontina cheese, grated; 1 teaspoon garlic powder; 2 teaspoons dried oregano; 1 ½ teaspoon kosher salt, plus more for the pasta water; Pinch red pepper flakes, optional; Marinara on the side for dipping, if desired; Olive oil or cooking spray, for the muffin tins

Growing up, Giada learned from her mom that leftover pasta never had to go to waste! She would toss whatever was left from dinner into a frittata for an easy snack the next day. These days, Giada loves the idea so much she doesn’t always wait for leftovers. These mini frittatas pair tiny gluten-free stelline with savory sausage, plenty of Parmigiano, and melty Fontina for a cheesy, protein-packed bite that’s just as good warm as it is straight from the fridge. Make a batch to have on hand for quick breakfasts, after-school snacks, or anytime you need a little something satisfying—they keep and reheat beautifully.

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Prep Time

15 minutes

Cook Time

40 minutes

Ingredients

1 (14-ounce) box Giadzy Gluten-Free Stelline

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16 ounces mild or sweet Italian sausage, chicken, turkey or pork, casings removed
1 tablespoon extra-virgin olive oil

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8 large eggs
3/4 cup whole milk
1 cup Parmigiano-Reggiano, grated
8 ounces fontina cheese, grated
1 teaspoon garlic powder
2 teaspoons dried oregano
1 ½ teaspoon kosher salt, plus more for the pasta water
Pinch red pepper flakes, optional
Marinara on the side for dipping, if desired
Olive oil or cooking spray, for the muffin tins

Instructions

Bring a large pot of salted water to a boil. Add the entire box of stelline and cook until just al dente according to package directions. Drain well and allow to cool slightly.
Meanwhile, heat a large skillet over medium heat. Add the tablespoon of olive oil, wait a minute for it to heat up, and add the sausage. Cook, breaking it into small crumbles, until browned and cooked through, about 6 to 8 minutes. Let cool slightly.
Preheat the oven to 400°F. Generously grease two standard 12-cup muffin tins or silicone cups, 24 total.
In a very large bowl, whisk together the eggs, milk, Parmigiano, fontina, garlic powder, oregano, salt, pepper, and red pepper flakes, if using. Fold in the cooked stelline and turkey sausage.
Divide evenly among the 24 muffin cups, filling each nearly to the top.
Bake for 30 to 35 minutes, or until puffed and golden and the centers are just set. Cool for about 5 minutes before running a thin knife around the edges and removing from the tins. Serve alongside marinara for dipping, if desired.