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!”
- 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. - 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.
- 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