Frittata with sausage and sweet peppers

Ingredients:

• 1 tbsp. l. olive oil
• 220 g raw sweet Italian sausage, casings removed
• 1 medium red bell pepper, diced
• 1 small onion, diced
• 1 tbsp chopped fresh rosemary
• 12 large eggs
• 1/3 cup heavy cream
• 1 cup of a mixture of grated Italian cheeses, such as Parmesan, provolone, and mozzarella

Preparation:

1. Preheat oven to 150°C.
2. In a 25cm (9-inch) nonstick ovenproof skillet, heat the olive oil over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up the pieces with a wooden spoon, until all the meat is browned, 6-7 minutes. Using a slotted spoon, transfer the sausage to a plate.
3. Add the bell pepper and onion to the pan and cook, stirring occasionally, until the vegetables are softened, 5-6 minutes. Add the rosemary and cook until fragrant, about 1 minute.
4. Meanwhile, in a large bowl, whisk together the eggs, cream, cheese, 1 teaspoon of salt, and a pinch of freshly ground black pepper until thoroughly combined. Remove the pan from the heat and add the sausage. Pour the egg mixture over the top and gently stir to incorporate the filling.
5. Bake until eggs are set and no longer jiggle in the center, 50 to 55 minutes.
6. Let rest for 5 minutes, then transfer the frittata from the pan to a serving platter. Slice and serve.