Dairy-Free Italian Sausage and Pepper Frittata

Ingredients

• about 450 g Italian Sausage
• 2 each Bell Peppers
• 1 each Onion
• 8 large Eggs
• 1/2 cup Dairy-Free Milk
• 2 tablespoons Olive Oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Prepare the 2 each Bell Peppers by removing the stems and seeds, then slicing them into 0.635 cm strips; peel the 1 each Onion and slice it into 0.635 cm strips.
2. 2Place a large, oven-safe skillet (such as a 25.4-30.48 cm cast iron skillet) over medium heat and add the 2 tablespoons of Olive Oil. Remove the about 450 g Italian Sausage from its casings and add it to the skillet, breaking it up with a spoon.
3. 3Cook the sausage for 8-10 minutes, stirring occasionally, until it is fully browned and reaches an internal temperature of 71°C; carefully drain any excess fat from the skillet.
4. 4Add the sliced 2 each Bell Peppers and sliced 1 each Onion to the skillet with the cooked sausage; continue to cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables have softened.
5. 5While the vegetables cook, whisk together the 8 large Eggs and the 1/2 cup Dairy-Free Milk in a large bowl until well combined. Stir in the 1 teaspoon Garlic Powder, 1 teaspoon Italian Seasoning, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper.
6. 6Pour the prepared egg mixture evenly over the sausage and vegetables in the skillet. Cook on the stovetop over medium-low heat for 5 minutes, or until the edges of the frittata begin to set and appear firm.
7. 7Carefully transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the center of the frittata is set and no longer liquid when gently jiggled.
8. 8Remove the skillet from the oven and let the frittata cool slightly in the skillet for 5-10 minutes to allow it to firm up before slicing. Slice and serve warm.

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