Sausage Sweet Potato Red Pepper Frittata
Elevate your breakfast or brunch game with this hearty and flavor-packed Sausage Sweet Potato Red Pepper Frittata! Packed with protein and vibrant veggies, this one-skillet meal combines savory ground breakfast sausage, tender sweet potato cubes, and the smoky sweetness of red bell pepper. A touch of paprika and grated Parmesan infuses the dish with layers of flavor, while a hint of garlic and fresh parsley ties it all together. Perfectly balanced and oven-baked to golden perfection, this frittata is an easy, gluten-free recipe ideal for feeding a crowd or prepping for busy mornings. Ready in just 40 minutes, this colorful dish is sure to impress at any table!
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Recipe Information
Ingredients
- 1 medium (about 200g) Sweet potato
- 2 tablespoons Olive oil
- 8 ounces Ground breakfast sausage
- 1 medium (about 150g) Red bell pepper
- 1 small (about 100g) Yellow onion
- 2 cloves Garlic cloves
- 10 large Eggs
- 0.25 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potato and dice it into small cubes, about 1/2 inch in size.
Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium heat. Add the sweet potato cubes and sauté for 5-7 minutes, stirring occasionally, until they are slightly soft. Transfer the sweet potatoes to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Crumble the ground sausage into the skillet and cook for 5-6 minutes over medium heat until browned and cooked through. Remove the sausage and place it on a plate lined with a paper towel to absorb excess grease.
Dice the red bell pepper and chop the onion finely. Mince the garlic cloves.
Add the bell pepper and onion to the skillet. Cook for 3-4 minutes over medium heat until they begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika. Stir in the cooked sausage, sweet potato, and half of the grated Parmesan cheese.
Return the sausage and sweet potatoes back to the skillet with the onion and pepper mixture. Stir gently to combine, then pour the egg mixture evenly into the skillet.
Cook on the stovetop over medium heat for 3-4 minutes until the edges of the frittata begin to set.
Sprinkle the remaining Parmesan cheese on top. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the frittata is fully set and slightly golden on top.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing into wedges.
Garnish with chopped fresh parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 2051 mg | 684% | |
| Sodium | 5813 mg | 253% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 25.4 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 10.9 mcg | 55% | |
| Calcium | 765 mg | 59% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2398 mg | 51% | |
*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.
