Ingredients

Main Components

• 8-10 large eggs

• ½ pound Italian sausage (sweet or spicy), casings removed

• 1 red bell pepper, thinly sliced

• 1 orange or yellow bell pepper, thinly sliced

• 1 medium yellow onion, halved and thinly sliced

• 3 cloves garlic, minced

• ½ cup shredded mozzarella cheese (optional)

• ⅓ cup heavy cream or whole milk

• 2-3 tablespoons olive oil, divided

• 1 teaspoon salt, divided

• ½ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional)

• 2 tablespoons fresh herbs (parsley, oregano, or basil)

Instructions

Prepare the Base

Preheat oven to 375°F and position rack in upper third. In a large bowl, whisk eggs with cream, ½ teaspoon salt, and black pepper until well combined. Set aside while preparing the filling.

Cook the Sausage and Vegetables

Heat 1 tablespoon olive oil in a 10-12 inch oven-safe skillet over medium-high heat. Add sausage and cook, breaking it into bite-sized pieces with a spatula, until browned and cooked through, about 5-7 minutes. Remove sausage to a plate.

Add remaining oil to the same skillet and reduce heat to medium. Add sliced onions and peppers, scraping up any browned bits from the bottom of the pan. Cook for 8-10 minutes until vegetables are soft and caramelized. Add minced garlic and cook for another 1-2 minutes until fragrant.

Assemble and Cook the Frittata

Return cooked sausage to the skillet and stir to combine with vegetables. Season with remaining salt and arrange mixture in an even layer. If using cheese, sprinkle it over the sausage and pepper mixture.

Reduce heat to low and pour beaten eggs over the filling, ensuring even coverage. Cook on stovetop for 4-5 minutes until edges begin to set but center remains slightly wet.

Transfer skillet to preheated oven and bake for 8-12 minutes until center is just set and top is lightly golden. The frittata should be slightly puffed and spring back when gently touched in the center.

Serving and Storage

Remove from oven and let rest in the pan for 5 minutes before slicing. Cut into wedges and serve warm, garnished with fresh herbs. This versatile dish serves 4-6 people and can be enjoyed hot or at room temperature.