Sausage, Pepper, and Cheese Frittata
1/2 lb (225 g) bulk pork sausage
1 red bell pepper (capsicum) cored, seeded, and chopped
1 onion, chopped
4 oz (110 g) sliced mushrooms
6 eggs
2 Tbs (30 ml) water
2 Tbs (30 ml) chopped fresh basil
Salt and freshly ground pepper to taste
3/4 cup (180 ml) shredded Cheddar cheese
Cook the sausage, pepper, onion, and mushrooms in a large ovenproof
non-stick skillet over moderate heat, stirring and breaking up the
sausage with a wooden spoon until the sausage is no longer pink and the
vegetables are tender, about 10 minutes. Meanwhile, whisk together the
eggs, water, basil, salt, and pepper. Pour the egg mixture over the
sausage mixture in the skillet. Reduce the heat to medium-low and cook
covered until the eggs are set and the top is almost cooked, about 10
minutes. Sprinkle with the cheese and place under a preheated broiler
until the cheese melts, about 1 minute. Cut into wedges to serve. Serve
warm or at room temperature. Serves 4 to 6.
For twas not into my ear you whispered But into my heart Twas not my
lips you kissed But my soul
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