Breakfast Sausage Frittata

Preheat the oven broiler to high. Dice the onion and bell pepper; roughly chop the spinach if using fresh.

Heat the olive oil in a 10-inch skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces with a spatula, until browned and cooked through, about 5–7 minutes. Drain excess fat if needed.

Reduce heat to medium. Add the diced onion and bell pepper to the skillet and sauté until softened, about 3–4 minutes. Stir in the spinach and cook until wilted, about 1 minute. Distribute evenly across the bottom of the pan.

In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and Italian seasoning until combined.

Pour the egg mixture over the sausage and vegetables in the skillet. Gently stir to distribute ingredients, then let settle. Sprinkle the shredded cheese evenly over the top.

Cook on the stovetop over medium heat, undisturbed, for 8–10 minutes until the edges begin to set and the center is still slightly wet.

Transfer the skillet to the oven and broil for 3–5 minutes until the top is set, lightly golden, and the cheese is bubbling. Watch carefully to avoid overcooking.

Remove from the oven and let rest for 2 minutes. Slice into wedges and serve warm.