Recipe: Veggie Frittata with Italian Sausage

This veggie frittata with Italian sausage is a simple but delicious one pan meal!   My husband made this for the two of us and it was quick and easy.

What you need:

• Oven proof frying pan (metal handles)
• 1 Tablespoon olive oil
• 1/2 lb Italian sausage (in casing or loose)
• 1 each: red pepper, green pepper, onion all cut into small pieces
• Handful of mushrooms, cut into very thin slices
• 5 eggs
• Shredded cheddar cheese (store bought pre-shredded is great)
• Salt and pepper to taste

Preheat oven to 325 degrees

Remove the Italian sausage from of its casing (better if you can buy loose Italian sausage); we used a hot Italian sausage to really spice up the flavor.  Add 1 Tablespoon olive oil to the frying pan and spread about to coat.  Brown the loose sausage over medium heat.

While the sausage is browning, cut up into small pieces a green pepper, a red pepper, a small onion, and a handful of mushrooms if you have them on hand.  (We didn't this time around)

When the sausage is browned, add the veggies in and toss to blend well with the sausage and all the flavorings in the pan.  As they cook up, get your eggs ready.

Scramble/whisk 5 eggs in a bowl and then pour over the sausage & veggies.  Tilt the frying pan so the egg spreads evenly (or as best as can be). As the eggs start to cook up, get your shredded cheese ready.

Sprinkle the shredded cheddar (or jack cheese) over the egg/sausage/veggies and now place the frying pan into the oven (325 degrees) for about 5-10 minutes or until the cheese melts then move it under the broiler to brown and crisp up the cheese.

CAREFULLY (using non-skid pot holders/gloves) remove the frying pan and serve up.  We cut the frittata into quarters: it is easier to serve a smaller piece and they fit a bit nicer on a plate!  The other pieces will keep warm since the frying pan is oven-hot!

(Another option is to cover the skillet and place in oven; this will cause the frittata to "rise" and become puffy...looks elegant!)

Enjoy!