This is hands down, the best way to make frittata. To start, you partially cook the eggs on the stove-top like you’re making an omelet; just as the eggs begin to thicken, you add the roasted bell pepper and feta. Transfer the skillet into the oven and the eggs will puff up perfectly.
Keyword: eggs, feta, frittata, gluten free, roasted bell pepper, sausage
Heat a medium size (10-inch) oven-safe skillet over medium heat. Put the sausage links in the pan and use a spatula to break into pieces. Cook until the fat releases and the sausage begins to brown, about 3 minutes.
Meanwhile, whisk the eggs, whole milk, and salt together in a medium bowl.
Pour the egg mixture over the sausage. Next, use a spatula to stir and scrape along the bottom continuously. After about 2 minutes, the eggs should appear liquidy with some areas where the eggs have scrambled a bit. When you see this, add the bell pepper, feta, and a few torn leaves of fresh basil before the eggs have a chance to set.
Move the skillet into the oven and roast until the eggs are puffy and the center is no longer liquid, about 17 or 18 minutes. Allow the frittata to rest for several minutes, then use a spatula to cut and portion onto serving plates and garnish with basil.
Ingredient Tip: You can use either the jarred red roasted bell peppers or roast your own. To roast your own, I suggest placing a red bell pepper on a sheet tray lined with foil under the broiler. Within about 10 minutes, it will blister and blacken. You need to let the hot pepper steam inside a bowl with a plate on top for 10 minutes; this will allow you to easily remove the waxy skin with your fingers once the pepper is cool to the touch.Substitution Tip: If you can't find feta, you can also use mozzarella or goat cheese.