Recipe: Roasted Red Pepper and Italian Sausage Frittata

ROASTED RED PEPPER AND ITALIAN SAUSAGE FRITTATA

1 tablespoon extra-virgin olive oil
3 links (about 8 ounces) sweet Italian sausage, casings removed and
meat separated into small lumps
2 large red bell peppers, roasted, peeled, seeded and cut into
1/2-inch-wide strips (see note)
1 garlic clove, minced
8 large eggs
2 tablespoons minced fresh flat-leaf parsley
1/2 teaspoon salt, preferably kosher
Freshly ground black pepper
1/2 cup grated mozzarella cheese

In a large nonstick skillet with low, sloping sides, heat the oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes; pour off the fat.

Add the roasted bell peppers and garlic and cook, stirring, until heated through, about 1 minute. Reduce the heat to low.

Meanwhile, in a large bowl, whisk the eggs, parsley, salt and pepper to taste until blended. Add the egg mixture to the skillet, increase the heat to medium-low and cook until the eggs are set on the bottom and around the edges, about 4 minutes. With a spatula, lift the sides of the frittata and tilt the pan so the raw eggs flow to the edges. Repeat at least two more times at different places around the edge of the frittata.

Sprinkle the top of the frittata with the cheese, cover, reduce the heat to low and cook until set, 10 to 15 minutes. If you prefer the top browned, preheat the broiler, then set the ovenproof skillet under the heat just until the top is lightly browned and set, 1 to 2 minutes.

Slide the frittata onto a platter. Serve warm or at room temperature, cut into wedges.

Makes 4 to 6 servings
Source: THE GOOD EGG BY MARIE SIMMONS