Alton Brown’s Frittata, Sorta

by A.J. Coltrane

Saturday morning frittata very loosely based on Alton Brown’s recipe.

4 eggs

1 red pepper, diced

1/4 lb breakfast sausage, broken up

About 1/4 cup each grated cheddar and parmesan.


Cover and heat sausage & red pepper over medium-low heat until cooked. Beat eggs with cheese, salt & black pepper. (It won’t take much salt, both the parmesan and sausage are salty.) Add the egg mixture to the sausage/red pepper and cook covered until the top is almost set, then broil until the top browns a little. (To broil, I slid the frittata out of the non-stick skillet and onto a baking sheet.)

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