Red Pepper, Feta and Sausage Frittata

May 4, 2016
30 Min Prep
Red Pepper, Feta and Sausage Frittata

Frittatas are loved for their versatility and ease of preparation. They’re easier to make than omelettes because there’s no folding or flipping required. You can change up the ingredients to suit your taste making them the perfect vehicle for using the leftovers in your fridge. They keep well too. Make sure you keep your egg-dairy ratio constant and don’t over bake. You want your frittata to be barely set and still kind of wobbly when you remove it from the oven. Frittatas can be served for breakfast, lunch or dinner.

INGREDIENTS

  • 4 tbsp. olive oil
  • 1 cup diced onion
  • ½ kg sausage, remove casings
  • 1 cup chopped red pepper
  • 1/2 cup fresh, sliced mushrooms
  • 1 tbsp. minced garlic
  • 1 tbsp. fresh chopped oregano
  • 1 tsp. fresh chopped dill
  • 8 larges eggs
  • ⅓ cup cream
  • 1 cup crumbled feta cheese
  • Salt and pepper to taste
  • ½ cup yogurt or sour cream

METHOD

Preheat oven to 325.

Saute onion, garlic, sausage, red pepper, mushrooms and oregano in olive oil in oven proof pan. Stir often to break up sausage. Cook for 10 - 12 minutes on medium high heat.

Whisk together eggs, cream, feta cheese, salt and pepper. Pour this mixture into the saute pan and bake until the eggs are set, about 30 minutes. Remove from oven and let cool for 10 minutes.

Serve with a dollop of yogurt or sour cream; garnish with dill.