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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 4 |
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For those lazy weekends Ingredients:
8 ounces bulk pork sausage |
1/2 red bell pepper, chopped |
1/2 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 |
1/2 teaspoon salt (or to taste) |
fresh ground black pepper |
3/4 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.
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