Food Network Magazine - (04)April 2020

1 tablespoon extra-virgin olive oil
3 links hot Italian sausage,
casings removed, crumbled
1 red bell pepper, cut into ¼-inch dice
1 yellow bell pepper, cut into ¼-inch dice
12 large eggs
1 cup grated Parmigiano-Reggiano
cheese
Kosher salt

“A frittata is just an open-face

omelet—combine eggs with any

ingredients you like and bake.

Wham! Bam! You’re done!”

1. Preheat the oven to 350 ̊. Coat a
   10-inch ovenproof nonstick sauté pan with
   the olive oil. Add the sausage and cook over
   medium heat until browned, 3 to 4 minutes.
   Add the bell peppers and sauté until tender,
   about 5 more minutes.


2. Whisk the eggs and ¼ cup water in a
   large bowl. Add the cheese and season
   lightly with salt. Using a heatproof rubber
   spatula, stir the eggs into the pan with

the sausage and peppers until evenly

distributed. Cook the frittata until

the eggs are set on the bottom and

around the sides of the pan, about

4 minutes.

3. Place the pan in the oven and bake
   until the eggs are cooked through, about
   15 minutes. Remove the frittata from
   the pan and cut into wedges. Serve hot
   or at room temperature.

ANNE BURRELL’S SAUSAGE AND PEPPER FRITTATA
ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4

weekend

cooking

84 FOOD NETWORK MAGAZINE ●APRIL 2020