Italian Frittata

I used to love quiche. Like love it. Even as a kid I would ask for quiche. Weird, right? But I avoid grains as much as possible due to a pretty bad gluten intolerance so that eliminates crust (which really really makes me sad because I have an unhealthy obsession with PIE) and no crust means no quiche. Enter: frittata.

People ask me what a frittata is. Basically it is a crustless, cheeseless quiche. Super easy and very versatile.

This is my Italian frittata. My *favorite* dinner recipe. Well, I eat it for breakfast or lunch too....so I guess you could say it's just my favorite frittata recipe.

Remember, I cook for a lot of people. If you're only cooking for one or two, or even 4 you could halve this and be good.

Italian Frittata
1 lb italian sausage (watch your ingredients if you're doing Whole30. A lot of them have added sugars. If needed, just buy 1 lbs of ground pork and add in 1 - 2 Tbsp of Italian Seasoning)
1/2 large red pepper, diced
1/2 large green pepper, diced
1/2 large onion, diced
14 eggs, beaten
2 Tbsp olive oil

Preheat your oven to 425 degrees. Heat oil in a large oven safe skillet over meduim-high heat (if it has a rubber handle be sure to wrap it in foil!). Once oil is heated, add in all your veggies. Cook until onions are translucent and peppers are fork tender. Remove veggies from the pan. Brown the sausage until no pink remains. Return the veggies to the skillet. Add the eggs. Shake the pan a little so the eggs go all through to the bottom. Cook on the stovetop until the eggs start to firm up around the edges. Transfer the skillet to the oven and cook for 15 - 17 minutes.

Transfer the frittata to a plate as soon as you take it out of the oven.   Serve warm, or let it cool. These are good no matter the temperature.

*This time I added in some chopped arugula because I had it on hand and it sounded good. It really added to the flavor!