Sausage and Gruyere Baked Frittata

• Olive Oil, to drizzle pan
• Butter, to grease pie plate
• 1/2 medium yellow onion, chopped
• 1/2 lb. sweet Italian chicken sausage, casings removed
•  8 large eggs
• 1/3 cup reduced fat milk
• 1 tsp. salt
• Freshly ground black pepper
• 1 red bell pepper, chopped
• 1 1/2 cups grated Gruyere cheese
• 1/4 cup chopped fresh parsley

Preheat oven to 425F.  Butter a 8 inch pie plate.

Drizzle a saute pan with olive oil and heat over medium.  Add the onion and cook until translucent, about 3 minutes.  Add the sausage and cook, breaking it up with a wooden spoon, until brown, about 5 minutes. Set aside to cool.

In a large bowl, whisk together the eggs, milk and salt and season with black pepper.  Add the red bell pepper, parsley and 1 cup of the Gruyere. 

Sprinkle the onion, sausage mixture into the pie plate, spreading it out evenly.  Pour the egg mixture over the top and sprinkle the remaining 1/2 cup of Gruyere over the top.

Bake for 25 minutes.  Let cool for a few minutes and cut into wedges.

Enjoy!