We love frittatas because you can serve them warm or at room temperature. And once you have the basic recipe of eggs and cheese, any vegetables can be used. This frittata definitely has an Italian twist. If you substitute chorizo for the Italian sausage and queso fresco for the mozzarella, you have a delicious Mexican omelet. If you choose asparagus and mushrooms, add parsley instead. Often our frittata theme is “any veggies in the fridge.” Joan’s family even makes frittatas with leftover pasta. You get the idea.
Ingredients
1-2 tablespoon olive oil
2 red bell peppers, seeded and diced
2 sweet Italian sausage links, diced
2 red potatoes, peeled and diced
½ cup fresh basil, torn into pieces
6 large eggs, lightly beaten
6 tablespoons grated Mozzarella cheese
2 tablespoons grated Parmesan cheese
Salt and pepper
Instructions
Cook the sausage in a 12-inch nonstick skillet with an ovenproof handle until brown. Drain on paper towels and set aside. Warm 1 to 2 tablespoons of olive oil on medium heat. Add the peppers and sauté until soft, about 5 to 7 minutes. Set aside. Add the potatoes to the skillet and additional olive oil if needed and sauté for 5 minutes or until soft and lightly browned. Return the sausage and peppers to the skillet and add the basil leaves.
Preheat the broiler on high.
Mix the eggs and grated cheeses together and season with salt and pepper to taste. Pour the egg mixture into the skillet, using a wooden spoon to distribute the ingredients evenly. Cook over low heat for a few minutes until the eggs start to set. To finish cooking, place the skillet under the broiler to brown lightly. Watch the frittata carefully so it does not burn. Slide the frittata on to a serving plate. Cut in wedges and serve.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2012/05/11/mamma-mia/