Weekend Frittata

For those lazy weekends

• Ready In: 48 mins
• Serves: 4

Ingredients

• 8  ounces bulk pork sausage
• 1⁄2 red bell pepper, chopped
• 1⁄2 cup  chopped yellow onion
• 4  ounces  medium mushrooms, sliced
• 1  teaspoon  vegetable oil, if needed
• 6  large eggs
• 2  tablespoons water
• 2  tablespoons  chopped fresh basil
• 1⁄2 teaspoon salt (or to taste)
•  fresh ground black pepper
• 3⁄4 cup  grated cheddar cheese
•  basil leaves, for garnish

Directions

1. In a large ovenproof skillet over med-high heat, cook sausage and bell pepper, breaking up sausage with a spoon, for 3 minutes.
2. Add in onion and mushroom; cook until sausage is no longer pink and vegetables are tender, about 5 minutes; add oil, if needed.
3. Preheat broiler.
4. In a bowl, whisk the eggs, water, basil, salt, and pepper together; pour over sausage mixture in the skillet.
5. Decrease heat to med-low, cover and cook, 10-12 minutes, until eggs are set and top is almost dry.
6. Sprinkle with cheese; broil until frittata is puffy and cheese melts, about 1 minute.
7. Let stand for 5 minutes; cut into wedges and serve; garnish with basil leaves.