A Pound Of Sweet Or Hot Italian Sausage Links
A Large Green Bell Pepper (Seeded And Cored) Cut Into About One Inch Pieces
½ Cup Of Spanish Onion Cut Into About One Inch Pieces
A Minced Garlic Clove
½ Teaspoon Of Sea Salt, Divided
¼ Teaspoon Of Ground Black Pepper, Divided
10 Large Beaten Eggs
A Tablespoon Of Olive Oil
Preheat the oven to 300 degrees.
Put a 12-14 inch non-stick skillet on medium high heat for four minutes. Add the olive oil and the sausage links. Brown the sausage on all sides. Remove the sausage to a plate. Add the peppers, the onions, ¼ teaspoon of sea salt, half of the black pepper and the garlic. Reduce the heat to medium and scrape the bottom of the skillet to remove any of the brown bits that have accumulated. Cook the vegetables for four minutes stirring frequently.
Cut the sausage into about ½ inch circles. Add the sausage to the pan with the vegetables. Spread out all of the ingredients uniformly in the skillet. Add the remaining sea salt and the black pepper to the beaten eggs and mix well. Add the eggs to the pan. When the eggs start to cook around the edges, place the skillet into the preheated oven.
Cook for 15 minutes in the oven until the eggs are set in the middle.
Let the frittata sit at room temperature for five minutes before slicing it into wedges.