I think sausage and leek complement each other well, as they do in this frittata.
For this frittata, I used the sweet Italian chicken sausage from Trader Joe’s. It comes in link form and is cooked, but I like to lightly brown the sausage slices for added flavor. You could, of course, use many different kinds of sausage for this frittata, and I have. How you handle it will depend on the sausage. Using pieces of smoked sausage, I didn’t want to brown it and just put it in with the leek and peppers to get it hot before adding to the eggs. On the other hand, fresh Italian sausage needs to be cooked thoroughly before putting in the frittata.
Sausage and leek frittata
1–1/2 sweet Italian chicken sausages, 1/8-inch slices, about 3/4 cup
1 leek, mainly the white part, 1/4-inch slices
1/4 cup red bell pepper, diced
Lightly brown the sausage slices over medium heat in a very small amount of oil. Remove from pan.
Add a bit more oil to the pan, along with the leek and red pepper. Cook over medium-low heat, breaking up the leek, until softened, about 4 minutes.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit more oil to the pan if needed and let it get hot. Add a small amount of egg to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the sausage, leek, and red pepper into the eggs and pour the egg mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, place the the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.