Roasted Red Pepper Frittata with Sausage and Feta

The Mediterranean flavors of Italian sausage, red bell peppers and feta cheese shine in this recipe — it’s bound to become a family favorite. Save time by using jarred peppers instead of roasting and peeling them yourself.

 

Roasted Red Pepper Frittata with Sausage and Feta

 

2 tsp. olive oil

6 oz. (185 g.) sweet Italian sausage, casing removed

8 large eggs

4 tsp. chopped fresh basil

Kosher salt and freshly ground black pepper

1 Tbs. unsalted butter

1 roasted bell pepper, peeled, seeded and cut into thin strips

1/3 cup (1 1/2 oz./45 g.) crumbed feta cheese

 

In an ovenproof frying pan, heat the oil over medium heat. Add the sausage and cook, stirring and breaking it up with the side of a wooden spoon, until it begins to brown, about 10 minutes. Using a slotted spoon, transfer the sausage to paper towels to drain. Discard the fat in the pan.

 

Preheat the broiler. In a bowl, whisk together the eggs, 2 teaspoons of the basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the butter to the pan and melt over medium heat until hot. Return the sausage to the pan and add the roasted bell pepper. Pour the egg mixture into the sausage mixture and cook over medium heat until the edges of the frittata begin to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges of the frittata, and tilt the frying pan to allow the liquid egg on top to flow underneath. Continue cooking, occasionally lifting the frittata and tilting it again, until the top is almost set, about 4 minutes more.

 

Sprinkle the top of the frittata with the cheese. Place under the broiler until the frittata puffs and becomes golden brown, about 1 minute. Sprinkle with the remaining basil. Cut into wedges and serve hot or warm. Serves 4.