Frittata with Sausage, Artichoke and Pepper

Megan and I try to think-up “light” dinners on Wednesday nights when we have Zumba.  We made a frittata this week and had it with some butternut squash and apple soup.  It was delish!!!


2 Italian sausages

1/2 cup roasted red pepper

1 can (14 ounce) whole artichokes packed in water

7 eggs

1 cup  Pecorino Romano Cheese, grated

1/4 teaspoon salt


Place about 1 Tablespoon of olive oil in a large non-stick saute pan.  Turn heat to medium-high.

Remove the casings from the sausage and crumble in the pan.  Saute until done.

Chop 1/2 cup roasted red pepper.

Drain the water off the artichokes.  Place on the cutting board and roughly chop.

Drain off any excess fat from the sausage, leaving a little so the eggs don’t stick.  Add the peppers and artichokes.

Crack the seven eggs into a blender, add the salt and pepper and mix.

Pour the eggs into the pan.

Sprinkle 1/2 cup of the cheese over the eggs.

Let the eggs set. Run a spatula around the edges.  Add the other 1/2 cup of cheese.

Place under the broiler for about 3 minutes, until the top becomes browned.

Remove from the oven.  Carefully slide the frittata onto a plate or serve in the skillet.



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