Italian Sausage Frittata
Elevate your breakfast or brunch game with this hearty and flavorful Italian Sausage Frittata! Packed with savory Italian sausage, vibrant red bell peppers, tender baby spinach, and creamy parmesan cheese, this one-skillet dish is the perfect blend of simplicity and sophistication. The recipe is oven-baked for a fluffy, golden finish and features a rich egg base enhanced with a splash of milk for extra creaminess. With just 15 minutes of prep time and loaded with wholesome ingredients, this frittata is as easy to make as it is delicious. It's perfect for weekend gatherings or meal prepping for the week—just slice it into wedges and pair with a side salad or crusty bread for a satisfying meal. Ideal for lovers of Italian-inspired dishes, this frittata is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces Italian sausage (preferably mild or spicy)
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 2 cups baby spinach
- 10 eggs
- 0.25 cup milk (or half-and-half)
- 0.25 cup parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large, oven-safe skillet over medium heat.
Add the Italian sausage to the skillet and cook, breaking it into small pieces with a wooden spoon, until browned and fully cooked (about 6-8 minutes). Remove the sausage from the skillet and set it aside on a plate.
In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted. Turn off the heat.
In a large mixing bowl, whisk together the eggs, milk, parmesan cheese, salt, and black pepper until well combined.
Return the cooked sausage to the skillet, spreading it out evenly over the vegetable mixture.
Pour the egg mixture over the sausage and vegetables, ensuring it spreads evenly across the skillet.
Place the skillet in the preheated oven and bake for 18-20 minutes, or until the frittata is set and slightly puffed. A knife inserted into the center should come out clean.
Carefully remove the skillet from the oven and let the frittata rest for 5 minutes before slicing.
Garnish with fresh parsley, slice into wedges, and serve warm. Enjoy!
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2044 mg | 681% | |
| Sodium | 3969 mg | 173% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 15.5 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 732 mg | 56% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
