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Italian Sausage Frittata

Italian Sausage Frittata

A hearty baked frittata made in a cast iron skillet with Italian sausage, diced red pepper, and melted cheese, cooked on the stovetop and finished golden under the broiler.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Italian
Servings 6 Servings

Equipment

Ingredients
  

  • 8 large eggs
  • ¼ cup whole milk 60 ml
  • ½ teaspoon salt 3 g
  • ¼ teaspoon black pepper 0.5 g
  • ¼ teaspoon garlic powder 0.75 g
  • ½ teaspoon dried Italian seasoning 1 g
  • ¾ pound Italian sausage casings removed (340 g)
  • 1 medium red bell pepper diced (about ¾ cup / 100 g)
  • ½ medium yellow onion diced (about ½ cup / 75 g)
  • 2 cloves garlic minced
  • 1 cup shredded mozzarella cheese 100 g
  • ¼ cup freshly grated Parmesan cheese 25 g
  • 2 tablespoons fresh flat-leaf parsley chopped, for garnish

Instructions
 

  • Position an oven rack 6 inches from the broiler element and preheat the broiler to high.
  • Whisk together the eggs, milk, salt, black pepper, garlic powder, and Italian seasoning in a large bowl until fully combined and set aside.
  • Heat the cast iron skillet over medium heat and add the Italian sausage, breaking it into small pieces with a spatula as it cooks.
  • Cook the sausage for 5 to 6 minutes until browned and cooked through, then drain any excess fat, leaving about 1 teaspoon in the pan.
  • Add the diced red pepper and onion to the skillet and cook over medium heat for 3 to 4 minutes, stirring occasionally, until softened.
  • Add the garlic and cook for 1 minute, stirring, until fragrant.
  • Spread the sausage and vegetable mixture into an even layer across the bottom of the skillet.
  • Pour the egg mixture evenly over the filling, then scatter the mozzarella across the top.
  • Cook on the stovetop over medium-low heat for 4 to 5 minutes without stirring, until the edges are set and the center is still slightly jiggly.
  • Sprinkle the Parmesan over the top and transfer the skillet to the broiler.
  • Broil for 2 to 3 minutes, watching closely, until the top is golden brown and the center is fully set.
  • Remove from the broiler, let rest for 5 minutes, then garnish with chopped parsley and slice into wedges to serve.

Notes

  • Swap Italian sausage for mild or sweet sausage depending on preference. Spicy sausage also works well and adds noticeable heat.
  • Add a handful of baby spinach or sliced mushrooms with the pepper and onion for extra vegetables.
  • The frittata will puff slightly under the broiler and settle as it cools. This is normal.
  • Leftovers keep well covered in the refrigerator for up to 3 days. Reheat individual slices in a 300°F oven for 8 to 10 minutes or in a skillet over low heat.
  • Do not use a non-stick skillet under the broiler unless it is rated broiler-safe. Cast iron is the safest and most reliable choice.
  • Macros estimate (per serving, based on 6 servings): Calories ~380 | Protein ~28g | Fat ~28g | Carbs ~5g
Keyword egg, frittata
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