1. Heat oil in a 10-inch nonstick skillet over medium-high heat.
2. When oil starts to shimmer, add sausage. Break sausage up with a wooden spoon.
3. After 2 minutes, add the onion and pepper and cook until softened and sausage is cooked through, about 5 minutes.
4. While sausage mixture is cooking, whisk together eggs and cream until well blended. Stir in cheese, basil, salt and pepper.
5. Pour egg mixture into skillet. Reduce heat to medium. Using a rubber or silicone spatula, go around the edges of the skillet and let uncooked egg run underneath. Cook 4 to 5 minutes or until bottom is lightly browned.
6. Place large plate (bigger than the pan) over skillet; invert frittata onto plate. Return frittata, uncooked side down, to skillet. Cook about 2 minutes or until center is just set.
6. If you don't want to fuss with inverting the frittata onto a plate you can cook it in a 350 oven. After eggs have cooked 4 to 5 minutes, place skillet in the oven (make sure it's an oven-proof skillet) and cook 2-4 minutes or until set and dry to touch.
7. Using a rubber or silicone spatula, loosen the frittata from the pan and slide it out onto a serving plate.
8. Cut into wedges to Serve warm or at room temperature, as a main dish. Also great for tapas or appetizers.
9. Serve with a salad and sliced baguette.
See how easy it is to make a frittata using only the stovetop. Chef Lisa demonstrates this recipe using local produce from the farmers market; Italian sausage with onions, peppers and herbs in an egg casserole with goat cheese. A delicious high-protein frittata that can be had as an appetizer, main or even a side.