I make this Sausage and Egg Frittata all the time as a part of a two-night meal. One night I make extra servings of sausage and peppers, and on night two, I use the leftovers for an easy weeknight meal.
Step By Step Instructions
Preheat the oven to 425°F/220°C.
Eggs: Use 10 large or jumbo-sized eggs. I use a ratio of 1 egg per inch of pan size, so if you have a 10-inch pan, use 10 large or jumbo eggs.
Cheese: I like to mix feta and parmesan cheese, but you can use any cheese you like, such as mozzarella, cheddar, or Swiss. Suitable substitutes for feta are goat’s cheese or Mexican cotija cheese.
Peppers: I used red, yellow, and orange bell peppers, but you can use any bell pepper you like.
Onions: I used yellow onions, but white or red onions work just as well.
Place the sausages, garlic, sliced peppers, and onions in a medium mixing bowl. Coat with extra virgin olive oil.
Arrange evenly in a single layer on a baking sheet and season with salt and pepper and any fresh herbs you want to use.
Bake in an oven for 25 to 35 minutes or until the vegetables are tender and sausages reach an internal temperature of 160°F/71°C.
Remove from the oven, and lower the temperature to 400°F/200°C. Pop the garlic cloves out of the skin and mash them well with a fork.
Toss the mashed garlic into the sausage and peppers, and set aside to cool while you make the egg mixture.
Add the eggs and cream to a medium bowl.
Add the kosher salt, fresh ground pepper, and Parmesan cheese.
Whisk together until the yolks and whites are fully blended. Set the mixture aside.
Slice the cooled sausage. Then in a 10-inch oven-safe skillet, heat the olive oil over medium heat. Add the egg mixture with the sausage, onions, and peppers.
Crumble on the feta and cook for 5 to 7 minutes over medium heat until the bottom is set, lightly browned, and the sides start to puff up.
Place the skillet in the oven and bake for 10 to 15 minutes until the top is puffed and slightly browned. The center of the frittata should jiggle slightly when you shake the pan.
Let rest for ten minutes before serving your Sausage and Egg Frittata.
Storing Leftovers: I don’t recommend freezing this Sausage and Egg Frittata, and Leftovers keep well for up to three days in the refrigerator. You can serve portions chilled at room temperature or warm individual slices for 30 seconds in the microwave.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
