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Sausage & Onion Frittata

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This frittata tastes great warm, but is also wonderful if you refrigerate it and then serve at room temperature the next day.
Serves 4 to 6

Breakfast Entrées

Shopping List:

4 tsp. olive oil
1/2 cup white onion, diced
1 red bell pepper, diced
1/4 tsp. red pepper flakes
1 1/2 tsp. dried thyme
1/2 tsp. salt
2 tsp. chopped garlic
4 links
 Isernio’s Italian Sausage, casings removed, or 1 Italian Chicken Roll
2 tbsp. chopped fresh parsley
8 eggs

Let's Cook

Heat 2 tsp. of the oil in a 12" nonstick skillet on medium-high. Add the onions, red bell peppers, red pepper flakes and cook for 10 minutes, or until soft. Add 1/2 tsp. of the salt, pepper and the garlic. Reduce the heat to low and cook for 3 minutes. Transfer the onion mixture to a large bowl.  Preheat the oven to 350°.
In another nonstick skillet, on medium heat, cook the sausage, breaking up with a flat wooden spoon, until the pinkness disappears then discard the rendered fat, if any. Add the sausage and the parsley to the onions and mix well.
In a large bowl, beat the eggs with a whisk to aerate. Stir into the onion/sausage mixture.
Heat the remaining 2 tsp. of oil in a 12" nonstick oven-proof skillet on medium-high heat. Pour in the frittata mixture, making sure everything is distributed evenly, and cook for 2 minutes. Put skillet in oven and bake in the preheated oven for 30 minutes. Switch oven setting to broil and place skillet under broiler for 5 minutes, until top is golden.