Frittata with Sausage, Potatoes, and Peppers

• 8 large eggs
• 5 - 6 oz. mild Italian sausage, casing removed
• 2 new potatoes, sliced thin
• 3/4 c. diced red bell pepper
• 1 clove garlic
• 1/4 c. Parmesan cheese
• 2 tbsp. chopped fresh parsley
• 2 tbsp. olive oil
• 1/4 water
• salt & pepper

You will need a 10-inch, nonstick, ovenproof skillet with a lid for this recipe.

Preheat oven to 400 degrees, and adjust oven rack to the upper-middle position.

Put oil, water, sausage, potatoes, garlic, and a sprinkling of salt & pepper into the skillet. Put the skillet over medium-high heat, cover, and let the ingredients steam for 4 minutes. Next, add the red pepper, cover again, and steam for 1 more minute. Remove lid, and continue to cook, stirring occasionally, until the liquid is gone and sausage and potatoes are just cooked - about 4 to 5 minutes.

While the skillet ingredients are cooking, in a large bowl, lightly beat the eggs, Parmesan, parsley, and salt & pepper to taste.

Add the egg mixture to the skillet. Do not stir; allow to cook (uncovered) until the eggs start to set around the edges - about 1 minute. Put the skillet into the oven and bake until the eggs are puffed and set - about 8 to 10 minutes. Slide onto a large plate, and cut into wedges. Serves 4.
Recipe adapted from: How to Cook Without a Book by Pam Anderson.