• 6 oz. sweet Italian sausage links, casings removed
• 1 yellow and 1 red pepper cut into 2" x 1/4" strips
• 1 large red onion, thinly sliced
• 1 cup mushrooms, sliced
• 1/2 cup water
• 8 - 9 large eggs
• 1/4 cup chopped fresh parsley
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 4 - 6 oz. shredded Mozzarella cheese

Preheat the oven to 350 degrees.

In a large non-stick skillet, cook sausage over medium heat, breaking up the sausage until well browned and cooked through (about 5 minutes) Transfer onto paper towels to drain.

Add peppers, onions, and water to the drippings in the skillet and cook, stirring occasionally until the veggies are tender and the water has evaporated (about 12 minutes).

In a medium bowl, beat the eggs, parsley, salt and pepper until well blended. Stir in mozzarella cheese and sausage. Pour this egg mixture over the veggies in the  skillet. Cook over medium heat until the egg mixture begins to set around the edges (about 3 minutes). Place the skillet in the oven and bake until set (about 12 minutes).

To serve, loosen the frittata and slide it onto a warm platter. Cut in to wedges. Makes 6 - 8 servings.

(I refrigerate any leftovers and reheat the next morning for a great breakfast!)