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Confetti Frittata

Confetti Frittata

The frittata is the Italian version of the omelet, and it involves no folding! If you're still intimidated by omelets, try a frittata.


  • 1/4 pound bulk pork sausage
  • 1/4 cup diced green pepper
  • 1/4 cup diced sweet red pepper
  • 1/4 cup diced sweet red onion
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Mrs. Dash, original flavor
  • 8 eggs, beaten


  1. In a large, oven-proof skillet, start browning and crumbling the sausage over medium heat. As some fat starts to cook out of it, add the green peppers, red peppers, and onion to the skillet. Cook the sausage and veggies until there's no pink left in the sausage. Spread the sausage and veggie mixture into an even layer in the bottom of the skillet.
  2. Beat the Parmesan cheese and Mrs. Dash into the eggs, and pour the mixture over the sausage and veggies in the skillet.
  3. Turn the burner to low, and cover the skillet. (If your skillet doesn't have a cover, use foil.) Let the frittata cook until the eggs are mostly set. This will take 25 to 30 minutes, but the size of your skillet will affect the speed of cooking, so check periodically.
  4. When all but the very top of the frittata is set, slide it under the broiler for about 5 minutes, or until the top is golden. Cut into wedges, and serve.

Yield: 4 servings, each with 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbohydrates and 17 grams of protein.

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