SPICY SAUSAGE FRITTATA
Frittatas are beautiful and make a great breakfast or lunch. I love how easily you can customize them, using whatever veggies and meat are left in your refrigerator on a Sunday morning without it ever feeling like a meal thrown together with leftovers. We start the frittata on the stove to get a crunchy outside and then transfer it to the oven to bake off, almost like a soufflé. It’s easy and delicious, and it all happens in one pan, which makes for easy cleanup. SERVES 6 TO 8
PREP TIME: 10 minutes
COOK TIME: 30 minutes
1 tablespoon (15 ml) extra-virgin olive oil
1 red onion, finely diced
1 or 2 garlic cloves, minced
1 green or red bell pepper, finely diced
8 eggs
10 ounces spicy Italian sausage, cooked
1 cup (240 ml) cherry tomatoes
Salt
Freshly ground black pepper
- Preheat the oven to 350°F (180°C).
- In a large ovenproof skillet over medium heat, heat the olive oil. Sauté the onion, garlic, and bell pepper until the onion is slightly translucent, about 5 minutes.
- In a large bowl, gently whisk the eggs together until just combined. Stir in the sautéed veggies, sausage, and tomatoes. Season with salt and pepper.
- Pour the egg mixture into the skillet, and allow it to cook until the edges begin to pull away, 3 to 5 minutes.
- Transfer the skillet to the oven, and cook until the frittata is set, 15 to 20 minutes.
- Serve immediately.
VARIATION 1 COBB FRITTATA: For a less spicy dish, omit the sausage and peppers, and replace them with 10 ounces diced chicken; then top the frittata with a sliced avocado.
VARIATION 2 SMOKED SALMON FRITTATA: Replace the meat and peppers with asparagus, and top the cooked frittata with about 6 ounces smoked salmon and a handful of sliced scallions.
PREP TIP: Make a really large frittata, cut it up, and freeze it for later. Defrost overnight in the refrigerator, and reheat in the oven before serving.
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This spicy sausage frittata starts on the stovetop for a crunchy edge, then finishes in the oven like a savory souffle. Spicy Italian sausage, red onion, bell pepper, and cherry tomatoes keep every slice interesting. One pan, minimal cleanup, and just as good for lunch as breakfast.
Pro Tips
- Start the frittata on the stove until the edges begin to pull away from the pan (3-5 minutes), then transfer the skillet to the oven. That stovetop start gives it the crunchy outside.
- Whisk the eggs only until just combined. Over-beaten eggs make the frittata puff up and then deflate.
- Stir the sauteed vegetables, cooked sausage, and cherry tomatoes into the eggs before pouring everything back into the skillet.
- Make a large frittata and freeze the slices for later. Defrost overnight in the fridge and rewarm in the oven.
- Variations: cobb style with diced chicken and sliced avocado, or smoked salmon with asparagus and scallions on top.
Frequently Asked Questions
Is spicy sausage frittata paleo?
Check the sausage label. With clean spicy Italian sausage it is - eggs, sausage, onion, pepper, garlic, and tomatoes.
Can I freeze the frittata?
Yes - cut it into portions and freeze. Defrost overnight in the refrigerator and rewarm in the oven before serving.
How many people does it serve?
Six to eight slices. It is built for Sunday brunch or a week of grab-and-go breakfasts.
Do I need an ovenproof skillet?
Yes - the frittata goes from stovetop to oven. Cast iron is perfect for the job.
Recipe Card
Ingredients
Method
- Preheat the oven to 350°F.
- In a large ovenproof skillet over medium heat, heat the olive oil.
- Sauté the onion, garlic, and bell pepper until the onion is slightly translucent, about 5 minutes.
- In a large bowl, gently whisk the eggs together until just combined.
- Stir in the sautéed veggies, sausage, and tomatoes.
- Season with salt and pepper.
- Pour the egg mixture into the skillet, and allow it to cook until the edges begin to pull away, 3 to 5 minutes.
- Transfer the skillet to the oven, and cook until the frittata is set, 15 to 20 minutes.
- Serve immediately.
