Recipe : al fresco Roasted Pepper and Asiago Chicken Sausage Frittata

Ingredients
1 (12 ounce) package al fresco� Roasted Pepper & Asiago Chicken Sausage, thinly sliced
1 tablespoon extra-virgin olive oil
3 ounces canned or jarred roasted red peppers, chopped
1 clove garlic, finely minced
4 large eggs
2 tablespoons fresh Italian flat parsley, chopped
1/2 teaspoon black pepper
1/2 cup low-sodium Parmesan cheese, grated
1 teaspoon Tabasco sauce

Directions
Preheat oven to 400 degrees.
Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.
In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.
Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.