al fresco Roasted Pepper and Asiago Chicken Sausage Frittata

• 1 (12 ounce) package al fresco Roasted Pepper & Asiago Chicken Sausage, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 3 ounces canned or jarred roasted red peppers, chopped
• 1 clove garlic, finely minced
• 4 large eggs
• 2 tablespoons fresh Italian flat parsley, chopped
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium Parmesan cheese, grated
• 1 teaspoon Tabasco sauce

1. Preheat oven to 400 degrees.
2. Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat.
3. Add the sausage and brown slightly.
4. Add the roasted red peppers and garlic, cook for 1 minute.
5. Reduce heat.
6. In a mixing bowl, whisk eggs.
7. Add parsley, pepper, cheese and Tabasco.
8. Stir.
9. Pour egg mixture over sausage and peppers.
10. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.
11. Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
12. When done, remove and carefully slide Frittata onto a serving platter.
13. Slice and serve.

pepper, extravirgin olive oil, red peppers, clove garlic, eggs, fresh italian flat parsley, black pepper, parmesan cheese, tabasco sauce

Taken from allrecipes.com/recipe/al-fresco-roasted-pepper-and-asiago-chicken-sausage-frittata/ (may not work)