Sausage Veggie Frittata

  • 1 lb Organically Raised Sausage (we used Pork Chorizo, BUY CHORIZO HERE)
  • 1 Tablespoon olive oil
  • 1 Onion, chopped
  • 3 Garlic cloves, minced
  • 2 Zucchini, diced
  • 1 Red bell pepper, diced
  • ½ Cup cherry tomatoes, halved
  • ⅓ Cup lightly packed thinly sliced fresh basil
  • ½ Teaspoon salt
  • 8 large eggs, lightly beaten
  • ⅓ Cup crumbled feta

  1. Preheat broiler.
  2. Heat oil in 10-inch ovenproof nonstick skillet over medium heat. Add sausage and onion, cook until softened, about 5 - 7 minutes. Stir in garlic and cook, stirring until fragrant, about 30 seconds. Add zucchini, bell pepper, and tomatoes; cook, stirring until vegetables are softened, about 6 minutes longer. Stir in basil, salt, and pepper.
  3. Pour eggs evenly over sausage mixture. Cook, without stirring, until eggs are almost set, about 5 minutes.
  4. Sprinkle frittata with feta. Place skillet 5 inches from heat and broil until frittata is set and top is golden, about 3 minutes longer. Slide frittata onto serving plate and cut into 4 wedges. Serve hot, warm, or at room temperature.