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Energy-giving Italian sausage & peppers frittata – a protein-packed, homestyle dish perfect for brunch!
A hearty and flavorful baked egg dish, packed with savory Italian sausage, sweet bell peppers, and onions. Perfect for a weekend brunch or a quick weeknight dinner, it’s a one-pan wonder that’s both satisfying and easy to make.
Serving size: 1 serving
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Energy-giving Italian sausage & peppers frittata – a protein-packed, homestyle dish perfect for brunch!
This italian_american dish is perfect for brunch. With 364.95 calories and 20.44g of protein per serving, it's a low-calorie option for your meal plan.
Preheat oven and prepare the egg mixture. Position a rack in the middle of your oven and preheat to 375°F (190°C). In a large bowl, whisk together the eggs, whole milk, half of the Parmesan cheese, dried oregano, salt, and black pepper until just blended. Avoid over-whisking to ensure a tender frittata. Set aside.
Cook the sausage and vegetables. Heat olive oil in a 10-inch oven-safe skillet (cast iron is ideal) over medium-high heat. Add the sausage and cook for 5-7 minutes, breaking it apart with a spoon, until browned. Use a slotted spoon to transfer the sausage to a plate.
Sauté the vegetables. In the same skillet with the rendered sausage fat, add the sliced bell peppers and onion. Sauté for 6-8 minutes until softened and lightly caramelized. Add the minced garlic and cook for 1 more minute until fragrant.
Assemble the frittata. Return the cooked sausage to the skillet with the vegetables and stir to combine. Spread the mixture evenly across the bottom of the pan. Gently pour the prepared egg mixture over the top.
Cook on stovetop and bake. Let the frittata cook on the stovetop over medium heat for 2-3 minutes, until the edges just begin to set. Sprinkle the remaining Parmesan cheese over the top. Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the center is set and the top is golden brown. A knife inserted near the center should come out clean.
Rest and serve. Carefully remove the skillet from the oven. Let the frittata rest in the pan for 5-10 minutes before slicing. This allows it to set completely. Garnish with fresh parsley, slice into wedges, and serve warm.
