For the first time in a long time, I decided to actually plan meals for the week! Tonight’s meal came from the Everyday with Rachael Ray magazine. We had some Italian sausage, so were searching for a recipe to use it for. We already had a few pasta meals planned for the week, so we needed to find an Italian Sausage recipe that wasn’t so Italian. Tricky! I found this and thought it looked like it was worth a try.
Well, it was delicious. It took even less than 30 minutes to prepare, and was very, very tasty. Clean up was minimal too, and that definitely makes it a prize winner for me! It calls for goat cheese, but I had feta so I used that. The combination of the spicy sausage, the sweet peppers and the salty feta made it really delicious. I’ll make it again for sure! This is a great meal for breakfast, brunch or dinner. It would just be a hard one to take somewhere since it is prepared in a skillet.
Sausage and Pepper Frittata
1 lb sweet Italian sausage, casings discarded
1/2 teaspoon crushed red pepper
1 bell pepper, chopped
1 onion, chopped
1 tablespoon butter
8 large eggs
1/4 cup milk
1/2-1 cup goat cheese crumbles
In a medium nonstick, ovenproof skillet, cook the sausage and crushed red pepper, breaking up the meat, until browned, 7-10 minutes. Using a slotted spoon, transfer to a medium bowl.
In the same skillet, add the bell pepper and onion and cook, stirring, until softened, about 7 minutes. Stir in the cooked sausage and the butter; reserve the bowl.
Preheat the broiler. In the same bowl, whisk together the eggs, milk and 1/2 teaspoon salt and pour into the skillet. Cook, scrambling the mixture, until almost set; top with the goat cheese. Broil, leaving the oven door slightly open, until set in the center, about 5 minutes.