Sausage Frittatta

We have Frittattas quite often. Our usual recipe consists of vegetables and either ham or bacon. The frittatta can be altered to use literally anything. Tonight we used a recipe from La Cucina, The Regional Cooking of Italy. 

It was so easy it was scary. Remove the sausage casing and cut into slices. Melt butter in an oven-safe sautée pan, add the sausage and cook stirring often. Spread the sausage into a single layer. Add the beaten eggs, I used 6 eggs that were seasoned with salt, pepper, and Parmigiano-Reggiano. The heat is reduced to low. When the underside is done place the pan into a 375˚ oven for 10 minutes. Remove when the top is firm.

We made sandwiches with the frittata. I can say this was better than our usual vegetable version.