Фріттата по-італійськи з сосисками і пекоріно

Use zucchini, asparagus, or mushrooms instead of pepper if you prefer, and omit the sausage for a vegetarian frittata. Store leftover frittata in the refrigerator and eat at room temperature, or warm a few minutes in a preheated 350 ° oven.

1/4 cup extra-virgin olive oil

1/2 pound Italian sausage, casings removed and crumbled

1 red pepper, thinly sliced

12 basil leaves, torn

4 sage leaves, chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 large eggs

1/2 cup freshly grated Pecorino Romano

Preheat the broiler.

Heat 2 tablespoons of the olive oil in an ovenproof 10-inch skillet. Add the sausage and cook 5 minutes over medium-high heat, stirring- the sausage should be cooked all the way through and lightly browned (cook a little longer if it is not). Add the pepper, basil, sage, salt, and pepper, and cook 5 more minutes, or until the peppers are wilted.

Beat the eggs with the Pecorino, salt, and pepper in a large bowl. Pour in the hot sausage-pepper mixture, stir quickly to avoid scrambling the eggs, and pour into the same skillet, dribbling in the remaining 2 tablespoons of the olive oil first. Cook over medium heat 10 minutes, or until set and golden on the bottom.

Transfer the frittata to the preheated broiler and cook until set and lightly browned on the top, about 5 minutes. Serve hot, warm, or at room temperature. Serves 4