Sausage and Pepper Frittata

This frittata is a delicious low-carb breakfast or brunch. I prefer my fritattas cooked on top of the stove in a covered pan. If you prefer yours browned on top and a little fluffier, use an oven-proof skillet and bake in a preheated 400°F oven for the last few minutes of cooking.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 6  ounces pork sausage, cooked and drained
• 1⁄2 medium red onion, chopped
• 1⁄2 medium red bell pepper, chopped
• 1  tablespoon butter
• 6  large eggs
• 1⁄2 cup heavy cream
• 2  tablespoons water
• 6  ounces muenster cheese, grated
•  salt and pepper

Directions

1. Place the eggs, cream, and water in a bowl. Add salt and pepper to taste.
2. Beat the egg mixture until thoroughly combined; set aside.
3. Melt butter in a 10-inch non-stick skillet with a tightly-fitting lid.
4. Add onion and bell pepper and sauté over medium heat until onions are translucent.
5. Add crumbled sausage and cook for another minute or two.
6. Distribute mixture evenly in pan and pour the egg mixture over the top.
7. Sprinkle the grated Muenster evenly over the eggs and pat down with a wooden spoon so cheese is completely covered by egg mixture.
8. Reduce heat to low and cover pan. Cook 25-30 minutes, or until set in the middle.
9. Remove from heat and let sit about 5 minutes before cutting into wedges.