Ingredients
- 1/2 pound italian sausage, sliced
- 2 cup minced onions
- 2 cup yukon gold potatoes, cooked and sliced about 1/8 inch thin
- 2 cup green peppers, sliced thin
- 2 cup red peppers, sliced thin
- 1/4 cup shredded fontina cheese
- 12 cup large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Baking Directions:
1.Preheat the broiler.
2.Cook the sausage in a large skillet over medium heat until brown, 10 to 15 minutes.
Set aside to cool and then cut into slices.
Pour off any excess fat, leaving about 1 tablespoon in the skillet.
Add the peppers and sauté for 5 minutes.
Add the onions and sauté for about 3 minutes with the peppers.
Add the potatoes and continue to sauté them until they are lightly brown, 10 to 12 minutes.
3.In a bowl, beat the eggs and season with the salt and pepper.
Pour the egg mixture over the pepper-onion-potatoes in the skillet and stir gently to combine.
4.Reduce the heat to low, cover the skillet, and cook until the eggs are nearly set, about 5 minutes.
5.Remove the cover, sprinkle the shredded fontina cheese on top, and place the skillet under a broiler to lightly brown, 1 to 2 minutes.
Cut the frittata into wedges and serve immediately.
