Roasted Red Pepper Frittata with Sausage and Feta WilliamsSonoma

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1/4 c. whole milk. 1/2 tsp. kosher salt. 1/4 tsp. freshly ground black pepper. 2 tbsp. extra-virgin olive oil. 1 medium red bell pepper, stemmed, seeded, and thinly sliced. 1 small yellow onion, thinly sliced. 1/2 lb. spicy or sweet Italian sausage, casings removed. 2 c. store-bought or homemade marinara sauce.

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Pre heat oven to 425°. Peel and slice onions, slice 1/2 of each of red and green bell pepper into 1/4" strips, slice sausages into 1" slices. Heat oil in oven proof skillet over medium heat, add sausages, onions and peppers and sauté until the onions and peppers begin to soften, about 4-5 minutes. Beat 4 whole eggs with a fork to combine, add.

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Instructions. Preheat the broiler. In a large (15-inch) oven-proof skillet, heat 1 tablespoon of the oil. Cook the sausage over high heat, breaking it apart with your spatula into 1-inch pieces (or smaller), until browned, about 5 minutes. Remove to a plate. Add the remaining oil to the skillet. Saute the onion and peppers over medium heat.

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Add the sausage and veggies back to the skillet in an even layer. Whisk the eggs and milk and add a little salt, pepper and/or seasonings of your choice. Pour the egg mixture over the sausage and potatoes. Sprinkle with the cheese and bake at 350° for 30 - 40 minutes or until eggs are set. Cut into 12 wedges and serve.

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In a large bowl, combine and mix together first nine ingredients. Fold in remaining two ingredients. pour mixture into a large 10inch oven proof skillet. Place skillet on stove top over medium high heat. Cook until edge is just set, about 5 minutes. Transfer skillet to oven and bake for 20-25 minutes, or until center is just set.

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Preheat oven to 400°F. Heat a large nonstick/oven-safe skillet to medium and add in the sausage. Cook until browned, then remove and set aside. Add in the butter, onions and red bell pepper. Sauté for a few minutes until softened, then add in the spinach. Once wilted, add the sausage back in.

This easy sausage frittata recipe is a breakfast spin on classic

Add the remaining oil to the skillet. Saute the onion and peppers over medium heat, scrapping up any brown bits from the bottom of the pan, until very soft and caramelized, about 10 minutes. Meanwhile, in a large mixing bowl, beat the eggs with 1/2 teaspoon salt until the yolk and whites are very well combined.

Asparagus and Roasted Red Pepper Easter Frittata with Spicy Basil

Instructions. Preheat the oven to broil with a rack in the upper third. Melt the butter in a 10-inch nonstick ovenproof skillet over medium-high. Add the sausage and break up meat into small.

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How To Make an Easy Italian Sausage and Tomato Frittata. Brown the sausage in an oven-safe skillet. Remove from heat and sprinkle with the mozzarella. Whisk the eggs, milk, salt and pepper in a bowl. Pour into the skillet over the sausage. Top with cherry tomatoes and bake for about 20 minutes. Remove from the oven and drizzle with balsamic.

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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.

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In a medium bowl, whisk together eggs, half and half, salt, pepper, cheese and chives. Set aside. Heat 1 Tbsp.olive oil in nonstick, oven-safe skillet over medium-high heat. Cook sausage links, turning often, until no longer pink inside, about 12-15 minutes. Remove from skillet and slice on the diagonal. Set aside.

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Preheat an oven to 500°F. In a large bowl, whisk together the eggs, pecorino romano, salt and pepper. Set aside. In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking apart the larger pieces, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl.

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Crack the eggs and egg whites into a small mixing bowl. Add the milk, salt, and Tabasco sauce and whisk to combine. In a 9″ oven-safe skillet (a cast iron skillet is perfect), cook the sausage. Remove from pan and drain on a paper towel. Return the pan to heat and heat the olive oil over medium heat.

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Cook for 10 minutes, stirring occasionally. Then transfer to a dish and set aside. Now add another tablespoon of oil to your pan. Add sausage, onion, and peppers. Stir to coat with the oil and cook for about 3 minutes, stirring occasionally until the onions are translucent. Then transfer them to the dish with the potatoes.

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In a medium-sized skillet, cook the sausage and onion in one tablespoon of olive oil over medium heat for about six or seven minutes, stirring with a wooden spoon to crumble the sausage. Add the mushrooms and butter. Continue to cook for another three or four minutes. Add the basil, parsley and tomatoes. Cook for three or four minutes more.

Sausage & Pepper Frittata with Spinach and Fresh Mozzarella YouTube

Method: Preheat broiler to high. In a medium bowl, whisk eggs, basil, milk, salt, and pepper. In a 10" ovenproof nonstick skillet over medium-high, heat oil. Add bell pepper and onion and cook, stirring occasionally, until just tender, about 3 minutes. Push vegetables to one side of skillet and add sausage to the other side.