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Sausage and Roasted Red Pepper Frittata

Sausage and Roasted Red Pepper Frittata

This sausage and roasted red pepper frittata combines savory Italian sausage with sweet roasted peppers and melty cheese in a fluffy egg base. Ready in just 35 minutes, it's an impressive yet easy dish that works for any meal of the day—perfect for weekend brunches, meal prep, or a quick dinner that's both satisfying and beautiful.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Italian-inspired
Servings 6

Ingredients
  

  • 10 large eggs
  • 1/3 cup whole milk or half-and-half
  • 1/2 pound Italian sausage casings removed
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 jar 12 oz roasted red peppers, drained and roughly chopped
  • 1 cup baby spinach roughly chopped
  • 1 cup shredded cheese fontina, mozzarella, or Italian blend
  • 2 tablespoons fresh basil chopped (or 1 tablespoon dried Italian herbs)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes optional
  • Fresh herbs for garnish parsley, basil, or chives

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large bowl, whisk together the eggs, milk, salt, black pepper, and red pepper flakes (if using) until well combined. Set aside.
  • Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Add the Italian sausage, breaking it into crumbles with a wooden spoon as it cooks. Cook until it's browned and no longer pink, about 5-7 minutes.
  • Add the diced onion to the skillet with the sausage. Cook until softened, about 3-4 minutes.
  • Stir in the minced garlic and cook for another 30 seconds until fragrant.
  • Add the chopped roasted red peppers and spinach to the skillet. Cook for 1-2 minutes until the spinach wilts.
  • Spread the sausage and vegetable mixture evenly across the bottom of the skillet.
  • Sprinkle half of the shredded cheese and fresh basil over the sausage mixture.
  • Pour the egg mixture over everything in the skillet. Give the pan a gentle shake to help the eggs settle in between the filling ingredients.
  • Cook on the stovetop for about 3-4 minutes until the edges start to set but the center is still quite loose.
  • Sprinkle the remaining shredded cheese and the Parmesan on top of the eggs.
  • Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the eggs are set and the top is lightly golden. The frittata should be slightly puffed up and not jiggle when you gently shake the pan.
  • Let the frittata rest for 5 minutes before slicing. This allows it to set up properly and makes for cleaner slices.
  • Garnish with additional fresh herbs before serving. The frittata can be served hot, warm, or at room temperature.

Notes

  • If you don't have an oven-safe skillet, you can transfer the sausage and vegetable mixture to a greased baking dish, pour the eggs over, and bake it entirely in the oven at 375°F for about 20-25 minutes.
  • For a spicier frittata, use hot Italian sausage instead of mild or add a diced jalapeño with the onions.
  • This frittata keeps well in the refrigerator for up to 3 days, making it perfect for meal prep breakfasts or quick lunches.
  • If using fresh red peppers instead of jarred roasted peppers, you'll need to roast them first or sauté them longer with the onions until they're soft.