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Prep Time: 30 Minutes Cook Time: 23 Minutes |
Ready In: 53 Minutes Servings: 4 |
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Good for lunch or supper. Ingredients:
8 ounces bulk italian sausage |
1/2 green bell pepper, chopped |
2 garlic cloves, minced |
6 green onions, including some tender green tops, sliced |
3 ounces medium mushrooms, sliced |
1 teaspoon vegetable oil, if needed |
6 large eggs |
2 tablespoons water |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
3/4 teaspoon salt |
1 plum tomato, thinly sliced |
1 ounce sliced pepperoni |
3/4 cup grated mozzarella cheese |
Directions:
1. In a large ovenproof skillet, over medium-high heat, cook the sausage and bell pepper for about 5 minutes; break up the sausage with a spoon.
2. Add in garlic, green onion, and mushrooms; stir/saute for about 5 minutes or until sausage is no longer pink and vegetables are tender; add oil if necessary.
3. Preheat broiler.
4. In a mixing bowl, whisk the eggs, water, and seasonings until well blended; pour over sausage mixture in skillet.
5. Lower the heat to medium-low, cover and cook for about 10-12 minutes or until eggs are set and top is almost dry.
6. Place tomato and pepperoni slices on top of frittata; sprinkle w/ cheese.
7. Broil until frittata is puffy and cheese is melted (about 1 minute).
8. Cut into wedges and serve.
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