by A.J. Coltrane
Saturday morning frittata very loosely based on Alton Brown’s recipe.
4 eggs
1 red pepper, diced
1/4 lb breakfast sausage, broken up
About 1/4 cup each grated cheddar and parmesan.
—-
Cover and heat sausage & red pepper over medium-low heat until cooked. Beat eggs with cheese, salt & black pepper. (It won’t take much salt, both the parmesan and sausage are salty.) Add the egg mixture to the sausage/red pepper and cook covered until the top is almost set, then broil until the top browns a little. (To broil, I slid the frittata out of the non-stick skillet and onto a baking sheet.)
FlatbreadGarden 