Baked Frittata with Sausage and Bell Peppers

(Pictured with Roasted Potatoes found in Side Dishes section)

Baked Frittata with Sausage and Bell Peppers

Yield: 8-10 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

12 large eggs, beaten (I sometimes substitute liquid eggs whites for half of the eggs; just see the carton for substitution information)

1 pkg sausage links (plant-based, chicken, turkey, or pork are all good choices), cooked according to package directions and chopped into bite-size pieces

2 bell peppers (preferably two different colors), chopped

2 green onions (green and white parts), chopped

½ cup shredded cheese (Mexican blend, cheddar, mozzarella, pepper jack, or their plant-based alternatives are all good choices)

½ tsp ground black pepper

¼ tsp sea salt

½ tsp Italian seasoning

 Chives, snipped in small pieces

Directions:

1.       Preheat the oven to 375 degrees. I find that this recipe doesn’t do as well when I use my convection setting.

2.       Cook the sausage according to package directions.

3.       While the sausage is cooking, chop peppers and green onions, and beat the eggs.

4.       When the sausage is cooked fully, then chop.

5.       Spray a 9x11 casserole dish with cooking spray (I use olive oil spray).

6.       Put chopped peppers, green onions, and sausage on the bottom of the casserole dish.

7.       Add the shredded cheese.

8.       Cover with the beaten eggs.

9.       Sprinkle Italian seasoning, salt, and pepper on top. Snip chives with kitchen scissors over the frittata.

10.    Bake for 30-35 minutes until the edges begin to brown and the middle is set. I move the casserole dish to see if the middle is set.

11.    Let cool for 5 minutes, then cut into 8 or 10 pieces.

Serving suggestions:

Salsa and/or avocado are great with this frittata. Roasted potatoes are perfect on the side (pictured above and found in the Side Dishes section of my website).