1. Preheat oven to 350 degrees. In oven-safe nonstick 10-inch skillet, cook sausage over medium heat, breaking up sausage with side of spoon until well browned and cooked through, about 5 minutes. With slotted spoon, transfer sausage to paper towels to drain.
2. Add yellow peppers, onion, and water to drippings in skillet and cook, stirring occasionally, until peppers are tender and water has evaporated, about 12 minutes.
3. In medium bowl, with wire whisk, beat eggs, parsley, salt, and pepper and until well blended; stir in mozzarella and sausage. Pour egg mixture over vegetables in skillet. Cook over medium heat until egg mixture begins to set around edge, about 3 minutes. Place skillet in oven and bake until frittata is set, about 12 minutes.
4. To serve, loosen frittata from skillet and slide onto warm platter; cut into 6 wedges.
I always use turkey sausage - with great results!
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|Serving Size: 1 (377g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 301 (65%)|
|Amt Per Serving||% DV|
|Total Fat 33.5g||45 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 878.3mg||270 %|
|Sodium 600.3mg||21 %|
|Potassium 637.7mg||17 %|
|Total Carbohydrate 8.5g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 7.3g|
|Protein 32.5g||46 %|
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Calories per serving: 463
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