1/2 cup milk
Salt and pepper
1 cup shredded mozzarella cheese
8 to 12 ounces sweet bulk Italian sausage
1 tablespoon olive oil (optional)
1 medium sized yellow onion, thinly sliced
1 red pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
2 teaspoon dried Italian seasoning
A few fresh basils leaves for garnish (optional)
Beat eggs and milk in a large bowl. Whisk in a little salt and pepper. Mix in mozzarella cheese. Set aside. Preheat oven to 350º. In a 10- or 12-inch ovenproof non-stick frying pan, cook Italian Sausage until crumbly and cooked through. Drain any grease. Add a bit of olive oil if you like to the frying pan and the onions. Sauté onions for a few minutes until they start to get soft. Add peppers and Italian seasoning and cook another couple minutes or until peppers just start to get soft. Pour egg mixture over the sausage and veggies. Cook over medium heat for about 3 minutes or until egg mixture begins to set around edges. Place pan in oven for 10-12 minutes or until frittata has set. Remove from the oven and slide frittata out of pan on to a cutting board or serving plate. Cut into wedges. You can garnish with fresh basil if you like.
This makes a great breakfast served with fresh fruit! It’s also a nice lunch or light dinner served with a salad.