Weekend Frittata

Name: Weekend Frittata
Ingredients: 8 ounces bulk pork sausage; 12 red bell pepper, chopped; 12 cup chopped yellow onion; 4 ounces medium mushrooms, sliced; 1 teaspoon vegetable oil, if needed; 6 large eggs; 2 tablespoons water; 2 tablespoons chopped fresh basil; 12 teaspoon salt (or to taste); fresh ground black pepper; 34 cup grated cheddar cheese; basil leaves, for garnish

12 ingredients

7 steps

Ingredients

8 ounces bulk pork sausage
12 red bell pepper, chopped
12 cup chopped yellow onion
4 ounces medium mushrooms, sliced
1 teaspoon vegetable oil, if needed
6 large eggs
2 tablespoons water
2 tablespoons chopped fresh basil
12 teaspoon salt (or to taste)
fresh ground black pepper
34 cup grated cheddar cheese
basil leaves, for garnish

Directions

1

In a large ovenproof skillet over med-high heat, cook sausage and bell pepper, breaking up sausage with a spoon, for 3 minutes.
2

Add in onion and mushroom; cook until sausage is no longer pink and vegetables are tender, about 5 minutes; add oil, if needed.
3

Preheat broiler.
4

In a bowl, whisk the eggs, water, basil, salt, and pepper together; pour over sausage mixture in the skillet.
5

Decrease heat to med-low, cover and cook, 10-12 minutes, until eggs are set and top is almost dry.
6

Sprinkle with cheese; broil until frittata is puffy and cheese melts, about 1 minute.
7

Let stand for 5 minutes; cut into wedges and serve; garnish with basil leaves.