Active Time

　　20 min

　　Total Time

　　30 min

　　Hungry guests still rubbing the sleep from their eyes will be delighted to encounter this satisfying spin on that old diner favorite, the Western omelet. But it's just as nice for dinner, served with some roasted potatoes and a salad. This frittata is a great one to have in your recipe arsenal when you're faced with some leftover breakfast sausage (from our Sausage-Stuffed Potatoes with Green Salad, for example).

　　

Ingredients

Makes 6 servings

　　7 whole large eggs

　　3 large egg whites

　　1/2 cup milk

　　1 green bell pepper, chopped

　　1 small onion, chopped

　　2 tablespoons olive or vegetable oil

　　4 ounces bulk breakfast sausage (1/2 cup)

　　1 cup coarsely grated sharp or extra-sharp Cheddar (1/4 pound)

　　

Step 1

Preheat broiler.

　　

Step 2

Whisk together whole eggs and whites, milk, and 1/2 teaspoon each of salt and pepper.

　　

Step 3

Cook bell pepper and onion in oil in an ovenproof 12-inch nonstick skillet over medium-high heat, stirring occasionally, until softened and golden, about 8 minutes. Add sausage and cook, breaking up large clumps, until no longer pink, about 2 minutes. Add egg mixture and half of cheese and cook, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 to 5 minutes (top will still be moist).

　　

Step 4

Sprinkle top with remaining cheese and broil 4 to 6 inches from heat until set, puffed, and golden brown, about 3 minutes.

　　

Step 5

Cool 5 minutes, then loosen edges with a spatula and slide onto a plate. Serve warm or at room temperature.