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Italian Sausage and Mozzarella Frittata

from

The All New 
Good Housekeeping Cookbook

A Special Recipe
from Art Guyer

 

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                      * Exported from MasterCook *
                 Italian Sausage and Mozzarella Frittata

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  sweet Italian turkey sausage links 
                          -- casings removed
  2                     yellow bell peppers -- cut 2" x 1/4" strips
  1              large  red onion -- thinly sliced
     1/2           cup  water
  8              large  eggs
     1/4           cup  chopped fresh parsley
     3/4      teaspoon  salt
     1/4      teaspoon  ground black pepper
  4             ounces  shredded mozzarella cheese

1. Preheat oven to 350F.

2. In a non-stick skillet, cook sausage over medium heat, breaking up 
sausage until well browned and cooked through, about 5 minutes. 
Transfer sausage to paper towels to drain.

3. Add yellow peppers, onion, and water to drippings in skillet and 
cook, stirring occasionally, until peppers are tender and water has 
evaporated, about 12 minutes.

4. In a medium bowl, beat eggs, parsley, salt, and pepper until well 
blended; stir in mozzarella and sausage. Pour egg mixture over 
vegetables in skillet.  Cook over medium heat until egg mixture begins 
to set around edge, about 3 minutes. Place skillet in oven and bake 
until frittata is set, about 12 minutes.

5. To serve, loosen frittata and slide onto a warm platter; cut into 
wedges. Makes 6 main-dish servings.

Adapted from The All New Good Housekeeping Cookbook

Description:
  "The hearty flavor of this frittata makes it ideal for brunch on a
  cold winter day."

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 215 Calories; 13g Fat (56.1% 
calories from fat); 17g Protein; 6g Carbohydrate; 1g Dietary Fiber; 
290mg Cholesterol; 624mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 
Lean Meat; 1 Vegetable; 1 1/2 Fat.

NOTES : Formatted in MasterCook by Art

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