Sausage & Peppers Frittata

Ingredients

• Ground pork

  Fresh, raw

  8 oz or 226g

• Onions

  Raw

  ⅜ cup, chopped or 58g

• Ground beef

  80% lean meat / 20% fat, patty, cooked, pan-broiled

  1 oz or 28g

• Red bell pepper

  Sweet, raw

  ⅝ cup, chopped or 92g

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Red peppers

  Sweet, cooked, boiled, drained, with salt

  100g

• Pepper

  Spices, black

  ½ tbsp or 3g

• Salt

  Table

  ½ tbsp or 9g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Heat your pan to med-high and put a little olive oil in to help get your sausage started. Once it's to temp, start browning the sausage. When it's well on its way (still raw in parts, but starting to get some color), add the onions and peppers. It'll take a few minutes for the sausage to finish cooking and the onions and peppers to soften. I made a cup of coffee to kill time. That was a good call.
2. Crack and scrambed the eggs in a bowl and season with some salt and pepper. Pour over the sausage and peppers once they are fully cooked and gently move everything around to evenly distribute. Reduce heat to the low side of medium and cover the pan. This is how to make a good frittata. You know how a Dutch Oven works? Low and slow. Take the same, albeit abbreviated, approach with your frittata--reduce the heat, cover and give it a few minutes. I finished my coffee... still a good call.
3. When the edges of the egg begin to pull away from the pan, it's time to pop under the broiler (see pic below). Remove the lid (obviously), make the sure the oven rack is on the second level from the top and set the broiler to low. My frittata took 5 minutes to finish cooking.
4. Here's my way of helping a frittata make an easy exit from the pan. Once I remove from the oven, I pop the lid back on for a min. I'm thinking the condensation somehow helps the release the egg similar to the way deglazing works when braising or making a pan sauce. But that's just my guess. Using a flexible spatula, run along the outer edges to loosen the sides, then gently run it under the frittata. Slowly guide it out of the pan using both the spatula and by tipping the pan itself. It should slide right out. Other people do this crazy plate flipping thing to cook it and/or remove from the pan, but it just seems ridiculous to me. I like this way better.
5. Recipe by: Ciarra (source: https://popularpaleo.com/sausage-peppers-frittata/)

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