Sausage and Pepper Frittata
Elevate your breakfast or brunch game with this hearty and flavorful Sausage and Pepper Frittata! Packed with savory Italian sausage, vibrantly sautéed bell peppers, and a touch of sweetness from caramelized onions, this dish is a perfect blend of textures and tastes. The creamy egg base is infused with garlic and topped with gooey mozzarella and nutty parmesan, creating a golden, cheesy crust when baked to perfection. Ready in just 40 minutes, this one-skillet wonder is both easy to prepare and bursting with colorful, wholesome ingredients. Perfect for a crowd or meal prep, serve it warm with a sprinkle of fresh parsley for a satisfying meal that’s equally delicious for breakfast, lunch, or dinner. Keywords: sausage and pepper frittata, easy frittata recipe, Italian frittata, one-skillet breakfast, brunch ideas.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups milk
- 0.5 pounds Italian sausage
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 small yellow onion
- 0.75 cups shredded mozzarella cheese
- 0.25 cups parmesan cheese
- 1 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons garlic powder
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs and milk until fully combined. Stir in the salt, black pepper, and garlic powder. Set aside.
Heat a large oven-safe skillet over medium heat and add the olive oil.
Remove the casing from the Italian sausage and break it up into small pieces while cooking in the skillet. Cook for about 5-7 minutes or until browned and fully cooked. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Return the cooked sausage to the skillet and mix it with the sautéed vegetables.
Spread the sausage and vegetable mixture evenly across the skillet, then pour the whisked egg mixture over the top, ensuring it covers everything evenly.
Sprinkle the shredded mozzarella and parmesan cheese over the egg mixture.
Cook the frittata on the stovetop over medium-low heat for 2-3 minutes, just until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the cheese is melted and golden brown.
Remove the skillet from the oven and let the frittata cool for 5 minutes.
Garnish with freshly chopped parsley before slicing into wedges and serving.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 1757 mg | 586% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 19.2 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 11.1 mcg | 56% | |
| Calcium | 1210 mg | 93% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2089 mg | 44% | |
*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.
