We love roasted red peppers here. They’re so easy to make and SO so flavorful. So of course, when I saw a recipe for a roasted red pepper and sausage frittata, I put it in the back of my mind to make asap! Alex didn’t think it looked all that good, so I waited until he was off working on a project with one of his friends to start making it so he wouldn’t have much of a choice. I took my books with me to write up my lab report as I waited for the pepper to roast so I was still a bit productive in the process of making this. Kevin from Closet Cooking, where I got this recipe from, said this was the best frittata he’d ever had, and I have to agree with him – this is extremely flavorful; I’m sitting here with half of it left on my plate right now trying to eat it extremely slowly so I can savor every last bite.
The frittata is topped with some marinara and mozzarella; they really give it an extra boost of flavor. I can’t get enough of this, seriously!
I used the three cheese chicken sausages from Sam’s Club, which taste more like an Italian sausage. They are so yummy in this dish!
Roasted Red Pepper and Sausage Frittata
adapted from Closet Cooking
1/2 lb. Italian sausage, casings removed (I used 2 precooked chicken&apple sausages, chopped into small pieces)
1 small onion, diced
2 cloves garlic, minced
6 large eggs
1 large roasted red pepper, diced
1 cup marinara sauce
3/4 cup mozzarella
salt, pepper, parmesan, to taste
parsley, for garnish
Preheat the oven to 400ºF.
Heat a thin layer of water in a small skillet over high heat and add your sausage pieces. Cook the sausages until the water is almost evaporated; lower the heat to medium and add the onion and garlic. Cook until sausage is slightly browned and the onion is translucent.
Mix the eggs, sausage, onion, garlic, red pepper, salt, pepper and parmesan in a baking dish. Bake for 25-30 minutes, until edges are golden brown and fork comes clean from center.
Pour the marinara over the frittata and sprinkle with the mozzarella. Put it under the broiler until cheese is melted. Garnish with parsley and serve!