SAUSAGE, BREAD, AND PEPPER FRITTATA

Sausage, Bread, and Pepper Frittata image

Yield serves 4 to 6

Number Of Ingredients 9

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3 tablespoons extra-virgin olive oil
8 ounces sweet Italian sausage, removed from casing (about 2 links)
1 large bunch scallions, cut into 1/2-inch pieces
1/2 teaspoon kosher salt
1 red bell pepper, cut into 1/2-inch strips
8 large eggs
1/4 cup milk
1 1/2 cups 1/2-inch bread cubes, from a day-old loaf of country bread
1/4 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

Preheat oven to 375 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Cook the sausage, crumbling with the back of a wooden spoon, until the meat is no longer pink, about 3 to 4 minutes. Add the scallions, season with 1/4 teaspoon salt, and cook, stirring, until the scallions begin to wilt, about 2 to 3 minutes. Toss in the bell pepper, and cook, stirring, until wilted but not completely limp, about 8 to 10 minutes.
Beat the eggs with the milk and remaining salt in a bowl. Let the bread cubes soak in the egg-milk mixture until moistened, about 2 to 3 minutes. Reduce heat under skillet to medium-low, then pour in the eggs and bread and let cook, without stirring, until the eggs begin to set around the edges of the pan, about 2 to 3 minutes.
Sprinkle all over the top with the grated cheese. Put the skillet in the oven, and bake until frittata is set all the way through and the top is golden, about 18 minutes. Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature.