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| Ingredients |
| 4 |
tsp. olive oil |
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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 |
| 1 |
lb. Isernio’s Italian Sausage,
casings removed |
| 2 |
tbsp. chopped fresh parsley |
| 8 |
eggs
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| Method |
 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°.
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In another nonstick skillet, cook the sausage until the pinkness disappears then discard the rendered fat, if any. Add the sausage and the parsley to the onions and mix well. |
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In a large bowl, beat the eggs with a whisk to aerate. Stir into the onion/sausage mixture. |
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Heat the remaining 2 tsp. of oil in a 12" nonstick oven-proof skillet on medium-high heat. Pour in the frittata mixture and cook for 2 minutes. Put skillet in oven and bake in the preheated oven for 15 minutes. Turn the frittata over (the frittata is turned by holding a plate tightly over the skillet and inverting it; it can then be slid back into the skillet) and bake for 15 minutes more.
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It tastes great warm, but we prefer to refrigerate it, and then serve at room temperature the next day.
Serves 4 to 6.
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to Recipe List |
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ISERNIO'S
5600 Seventh Avenue South, Seattle, WA 98108
Tel.: (206) 762-6207 Toll-free: 1-888-495-8674
Fax: (206) 762-5259 Email:
info@isernio.com
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