A simple breakfast to make in just under thirty minutes, this sausage frittata is packed with so much flavor! The hot pepper is optional if you are not into too much heat.

Ingredients:

• 8 Eggs
• 2 Italian Hot Sausage, casings removed and crumbled
• 1 Shallot, thinly sliced
• 1 Hot Pepper, deseeded and chopped
• 1 Zucchini, cubed
• 1 Plum Tomato, sliced
• 4 oz. Mozzarella Cheese, shredded
• 5 Basil Leaves, thinly sliced for topping
• Extra Virgin Olive Oil
• Salt and Black Pepper, to taste

In a large oven safe pan, add a drizzle of olive oil and the sausage and sauté for two minutes.

Add in the shallots and hot pepper and continue to sauté for one minute.

Add in the zucchini and sauté for another two minutes over medium to high heat.

Remove from heat and place onto a dish and set aside to cool off.

Preheat the oven to 400°F and place rack in the middle position.

Meanwhile, using a whisk, scramble the eggs in a large mixing bowl. (Tip: I crack each egg, one by one, in a separate small bowl before adding them into the large mixing bowl in case any of the eggs are bad. This way you don’t have to throw them all away if the last egg is bad.) Season with salt and black pepper.

Add in the mozzarella cheese and mix together. Add in the cooled off sausage and shallots and mix until combined.

In the same pan, add a small drizzle of olive oil. Pour the egg and sausage mix into the pan. Heat over medium and until the eggs start to bubble, about five minutes.

Place the skillet into the oven for eight minutes. Remove from the oven and then add a layer the tomato slices on top. Place back into the oven for another seven minutes.

Remove from the oven and add a sprinkle of the basil on top and serve.