6 ounce(s) sweet Italian-sausage links, casings removed
2 medium yellow peppers, cut into 2-inch by 1/4-inch strips
1 large red onion, thinly sliced
8 large eggs
1/4 cup(s) fresh parsley or basil leaves, minced
1/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
4 ounce(s) (1 cup) mozzarella cheese , shredded
Preheat oven to 350 degrees F. Heat nonstick 10-inch skillet with oven-safe handle (or cover handle with heavy-duty foil for baking in oven later) over medium heat. Add sausage and cook until browned, about 5 minutes, stirring frequently to break up sausage. With slotted spoon, transfer sausage to paper towels to drain.
Discard all but 1 tablespoon of drippings from skillet. To skillet, add peppers, onion, and 1/2 cup water , and cook, stirring occasionally, until vegetables are tender, about 12 minutes.
Meanwhile, in large bowl, with wire whisk or fork, beat eggs with parsley, salt, and pepper until blended; stir in mozzarella.
Pour egg mixture over vegetables in skillet; stir in sausage. Cook 3 minutes, without stirring, or until egg mixture begins to set around edge. Place skillet in oven; bake 12 minutes or until frittata is set.
To serve, place a cutting board or platter over top of skillet; invert. Remove skillet and cut frittata into wedges.
- Nutritional Information
- (per serving)
- Calories 265
- Total Fat 18g
- Saturated Fat 7g
- Cholesterol 317mg
- Sodium 615mg
- Total Carbohydrate 8g
- Dietary Fiber --
- Sugars --
- Protein 17g