Ingredients
- 1 pound sweet italian sausage, casing removed and meat cut into 1" pieces
- 1 1/2 teaspoons olive oil
- 1/2 small head escarole, chopped
- 2 medium zucchini, halved and thinly sliced
- 1 red bell pepper, chopped
- 1 small red onion, halved and thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, divided
- 7 large eggs, at room temperature
- 1/2 cup 2% milk, at room temperature
- 1/4 cup grated Parmesan cheese
Preparation
Step 1
1.Preheat the oven to 350°F. Coat an 8"x 8" baking dish with cooking spray.
2.Cook the sausage in a large nonstick skillet over medium-high heat until half-cooked, 6 to 8 minutes, stirring occasionally. Spread over the bottom of the prepared baking dish. Discard the fat in the skillet.
3.Heat the oil in the same skillet over medium heat. Cook the escarole, zucchini, bell pepper, onion, salt, and 1/8 teaspoon of the black pepper for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the liquid evaporates. Let cool for 10 minutes. Spread over the sausage.
4.Whisk together the eggs, milk, cheese, and remaining 1/8 teaspoon black pepper in a large bowl. Pour over the vegetables. Bake for 40 to 45 minutes or until the eggs are set. Cut into squares to serve.