Vegetarian Frittata

Ingredients (serving 6):

• 6-7 medium uncooked red potatoes, skin on, chopped
• Half of 1 large yellow or orange pepper, chopped
• Half of 1 large red pepper, chopped
• 3/4 package Gimme Lean vegetarian sausage, chopped/crumbled
• 12 eggs (I usually do half real eggs and half egg substitute), beaten
• 1 cup grated mozzarella cheese
• Seasonings (salt, pepper, garlic powder, onion powder, whatever your heart desires)

Directions:

• Preheat oven to 350 degrees. Grease/PAM a large lasagna-style glass/corningware baking dish.
• Layer potatoes, peppers, and sausage in order, seasoning as desired.
• Pour beaten eggs over the whole dish (should not completely cover everything, but fairly close).
• Bake for 45 minutes or until center appears relatively firm when you jiggle the dish. Sprinkle with cheese and bake for another 10 to 15 minutes or until melted/browned.
• Enjoy!

Variations:

• You can make this with chicken (pre-cooked), real sausage, or tempeh.
• I've also made this in a taller casserole-style dish on the stove top instead of baking--basically cooking until the eggs are firm, then broiling for 10 minutes with the cheese on top.