We use a pound of Jimmy Dean Italian Sausage and drain the fat well. I don’t use any butter. I brown the sausage, drain well, and place in a 10 inch round pie plate. Then I mix the eggs with the milk and whisk. Next I add pepper and Penzey’s Tuscan Sunset seasoning and whisk again. Poor egg mixture over the cooked Italian Sausage. Place a cup of whatever cheese you like—we like Mozzarella and a little sharp Cheddar, over the top evenly. Bake for 30 minutes, or until puffy and light golden brown. Cool about 10 minutes before cutting. We have this almost every week with a salad or raw veggies. Really good and low-fat.
Frittata, is that Italian. Ha.
This is EXCELLENT! I made one for my bible study group, but made it a little healthier by using egg substitute for 4 of the eggs, and baking it in a glass dish coated with cooking spray, skipping the butter. My husband liked it so much that he made another one himself to cut up and have for breakfast for the next few days. YUM!