Dumplings with sausage and broccoli in a frying pan

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 350 g raw sweet Italian sausage, casings removed
• 450 g frozen or chilled vareniki, preferably with potatoes and cheese
• 1 small onion, thinly sliced ​​lengthwise
• 0.5 tsp dried oregano
• 350 g broccoli florets, large ones cut in half or into quarters
• 1 red, yellow, or orange bell pepper, thinly sliced
• 2 cloves garlic, finely chopped
• 1/4 tbsp. grated parmesan

Preparation:

1. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Transfer to a large plate, reserving the fat in the skillet. Add the pierogi to the skillet and cook, turning, until browned and heated through, about 5 minutes. Transfer to the plate with the sausage.
2. Add the onion, oregano, and a generous pinch each of salt and black pepper to the skillet. Cook, stirring, until the onion is softened and just beginning to brown, about 3 minutes. Move the onion to one side of the skillet; add another 1 tablespoon of olive oil and the broccoli to the empty space. Season the broccoli with salt and cook, undisturbed, until it begins to brown in spots, 2 to 3 minutes. Stir in the broccoli and onion and cook until the broccoli is bright green with crisp-tender stems, 5 minutes.
3. Add the bell pepper to the pan and cook until softened, 2-3 minutes. Return the sausage and pierogi to the pan and add the garlic and the remaining 1 tablespoon of olive oil. Cook, stirring, until evenly distributed. Season with salt and pepper and add 2 tablespoons of Parmesan.
4. Divide the dumplings and vegetables among plates or shallow bowls. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.