Sausage & Bell Pepper Frittata

This gluten and dairy-free sausage and bell pepper frittata is an easy recipe that is packed with the flavor of an Italian sausage and pepper dish. It’s simple to make, and you can add anything you want to it! Not dairy-free? Add some cheese! Frittatas really are a great “everything but the kitchen sink” dish to make, and this sausage and bell pepper variation is a favorite. Not only is it colorful, but it's incredibly flavorful, and sure to become a go-to brunch recipe!

INGREDIENTS

1 lb breakfast sausage

1 cup orange bell pepper, chopped

1 cup green bell pepper, chopped

1 cup red bell pepper, chopped

1 cup yellow onion, chopped

6 eggs (I use Vital Farms)

1 cup almond milk (I use MALK)

1 Tbsp fresh oregano, finely chopped

1/2 tsp Italian seasoning

1/4 tsp black pepper

HOW TO MAKE

-Preheat oven to 375.

-Brown sausage in a 10" cast iron skillet (or another oven-safe skillet) over medium heat then drain excess grease.

-Place cooked sausage on a paper towel lined plate, and set aside.

-In the same skillet, sauté the bell peppers and onion until softened, about 7-10 minutes.

-While vegetables are cooking, in a large mixing bowl, whisk together eggs, almond milk, oregano, Italian seasoning, and black pepper.

-Add sausage back into skillet with vegetables, and stir to combine.

-Make sure vegetable and sausage mixture is spread evenly around skillet, and pour eggs over mixture.

-Let it cook until edges start to set, about 3 minutes.

-Transfer the skillet, uncovered, to the oven.

-Bake for 13-15 minutes, until edges are fully set.

-OPTIONAL STEP: Broil on high for 1-3 minutes, until top of frittata is lightly browned. I’m a little weird about eggs, so I like mine pretty done. 

-Garnish with fresh parsley and serve.