Dairy-Free Sausage and Vegetable Frittata

Instructions

1. 1Preheat your oven to 190°C. Dice the 1 medium red bell pepper into 1.27 cm pieces, the 1 medium zucchini into 1.27 cm pieces, and the 1/2 medium onion into 0.635 cm pieces. Mince the 2 cloves of garlic.
2. 2Heat the 2 tablespoons of olive oil in a 25.4 cm oven-safe skillet over medium heat. Remove the about 450 g of Italian Sausage from its casings and add it to the hot skillet, breaking it apart with a spoon. Cook the sausage until it is fully browned and no pink remains, about 6-8 minutes, then carefully drain any excess grease from the skillet.
3. 3Add the diced 1 medium red bell pepper, diced 1 medium zucchini, diced 1/2 medium onion, and minced 2 cloves of garlic to the skillet with the cooked sausage. Cook over medium heat, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
4. 4In a large bowl, whisk together the 8 large eggs, 1/2 cup dairy-free milk, 1 tablespoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the mixture is well combined and slightly frothy.
5. 5Pour the whisked egg mixture evenly over the sausage and vegetables in the skillet. Gently stir the mixture to ensure the sausage and vegetables are evenly distributed. Carefully transfer the skillet to the preheated 190°C oven and bake for 25-30 minutes, or until the frittata is puffed, the edges are golden brown, and the center is set (a knife inserted into the center comes out clean).
6. 6Remove the skillet from the oven and let the frittata cool in the skillet for at least 5 minutes before slicing. This cooling time allows the frittata to set fully, making it easier to slice and serve.

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