Sausage and Pepper Skillet Frittata

Sausage and Pepper Skillet Frittata

A frittata is basically a crust-less quiche, or an Italian omelet.  You can use just about anything you have on hand to make one. I was running low on eggs, it would have been better with more eggs, but it was still delicious!  Have fun with it, add the ingredients that you love like spinach, kale, olives, mushrooms, potatoes, whatever you have on hand! 

I do recommend a cast-iron or oven-safe non-stick skillet.... stainless steel pans will work, but you'll need extra oil to make sure the eggs don't stick to the pan. 

Ingredients:

1 tablespoon olive oil

1 lb. sausage

1/2 medium onion, chopped

1 red bell pepper

1 yellow bell pepper

1 clove garlic, minced

8 eggs

1/4 cup water

salt and pepper to taste

1 1/2 cups  shredded Monterrey Jack cheese 

Instructions:

Preheat oven to 350 degrees. In a oven-safe skillet, heat oil over medium heat, add sausage. Brown. Add onions and peppers, cooking until tender. Add garlic. Cook for another 2 minutes. In a medium bowl whisk together eggs, water, salt and pepper. Pour  the eggs in skillet and evenly distribute the sausage and peppers throughout the eggs. Do not stir. Once the eggs set on the bottom and around the sides of the pan, top with shredded cheese and place the pan in the preheated oven for about 25 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature.