Sausage and Peppers Frittata
Published Nov. 1, 2024
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces sweet or spicy Italian sausage, casings removed
- 2tablespoons olive oil
- 1cup diced red bell peppers (from 1 red pepper)
- 1cup diced white or yellow onion (from 1 small onion)
- 1cup peeled and diced (½-inch cubes) russet potato (from one medium potato)
- ½teaspoon dried fennel seeds
- Salt and black pepper
- 6large eggs
- ⅓cup whole milk
- ¼cup grated Parmesan
- Crushed red pepper
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Preparation
- Step 1
Heat oven to 400 degrees.
- Step 2
Heat a 10- or 12-inch, oven-proof skillet over medium. Add sausage meat in chunks and cook, breaking them apart as you go, until browned but still pink inside, about 4 minutes. Using a slotted spoon, remove sausage from the skillet and set aside.
- Step 3
Add olive oil, bell pepper, onion, potato, fennel seeds and a big pinch of salt to the skillet and cook, stirring occasionally, until the pepper and onion are browned and the potato is just softened, about 10 minutes.
- Step 4
Meanwhile, in a large bowl, beat together the eggs, milk, Parmesan, ⅛ teaspoon salt and ¼ teaspoon pepper until smooth.
- Step 5
Adjust heat to low and add the reserved sausage to the skillet along with the egg mixture; stir to combine. Place the skillet in the oven and bake until the eggs have fully cooked through, about 25 minutes.
- Step 6
Let the frittata cool slightly before slicing. Serve warm or at room temperature.
Private Notes
Comments
I have one of these in the oven right now, and I expect it to be delicious, but I just can't help noticing that, once again, the people in the test kitchen are math-challenged. Leaving aside the 15 minutes of prep time (which, for once, seems reasonable), how do you come up with 20 minutes of cook time when the sausage browns for 4 minutes, the vegetables cook for 10 minutes, and the thing bakes for 25 minutes? Please be more careful because some of us pick recipes based on timing.
Very good! Made no substitutions, used hot Italian sausage but I'd choose mild when remaking.
I have been making this for decades, but never thought to add fennel seeds. Generally they are already in the sausages. It's good, it's fast, what more could a person want?
Basically followed recipe as written using 10 inch cast skillet but lowered temperature in oven to 350 degrees and shortened time in oven. It turn out excellent, released from pan and tasted great.
Made without meat as I don’t eat that—the fennel was a lovely savory addition. I added 2 extra eggs, and spinach. It does cook faster than it said, at least in my oven, so watch that. Got a bit overcooked but was so delicious anyway! A hit.
Very easy to substitute vegetarian sausage and alternative veggies. I had random extra steamed veggies and put them in the freezer as "fritatta makings". Zucchini and sweet potato, plus onion called for in the recipe. I like recipes that are robust to change.
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