Sausage and Egg Frittata

a Sausage and Egg Frittata with peppers and feta cheese

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5 from 8 votes

A delicious egg dish made with Parmesan & feta cheese plus the perfect mix of onions, peppers, and Italian Sausage.

Course Breakfast, brunch, Dinner

Cuisine Italian

Keyword Egg Frittata, Sausage and Egg Frittata, Sausage Frittata

Prep Time 20

Cook Time 50

cooling 10

Total Time 1 20

Servings

Calories 381

Author Erren Hart

Ingredients

3 links Italian Sausages
2 bell peppers medium, sliced
1 large onion sliced
3 tablespoons extra virgin olive oil
2 cloves garlic unpeeled and whole
salt & pepper to taste
10 large eggs
⅓ cup cream or milk
¾ teaspoon kosher salt
black pepper Fresh ground
½ cup Parmesan cheese freshly grated
¾ cup feta cheese crumbled
2 tablespoons fresh parsley chopped

US Customary - Metric

Instructions

Preheat the oven to 425°F/220°C.
Place the sausages, sliced peppers, onions, and garlic in a medium mixing bowl or large zip lock bag seasoned with salt and pepper.
Toss to coat with two tablespoons of extra virgin olive oil.
Arrange the sausages and pepper mixture evenly in a single layer on a large, rimmed baking sheet.
Season with salt and pepper. Bake for 25 to 35 minutes until the peppers are as tender and the sausages reach an internal temperature of 160°F/71°C for pork sausages or 165°F/74°C for chicken or turkey.
Carefully remove the garlic cloves from the peel (they should easily pop right out), mash with a fork, and mix into the rest of the dish.
Taste for seasoning and add salt as needed before setting it aside to cool.
Lower the temperature to 400°F/200°C
Whisk together eggs and cream in a medium bowl until the egg whites and yolks are completely blended with the milk. Then whisk in kosher salt, fresh ground pepper, and Parmesan cheese. Set the mixture aside.
Slice the cooled Sausage into rounds.
In a 10-inch oven-safe skillet, heat one tablespoon of olive oil over medium heat.
Pour the egg mixture into the skillet with the cooked sausage and pepper mixture and rearrange them in an even layer.
Sprinkle with the feta and parsley.
Cook for about 5 to 7 minutes over medium heat until the bottom is set and lightly browned and the sides puff slightly. You can check by pulling it up on the side with a spatula. Sprinkle the top with a little more Parmesan cheese.
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, then cut into wedges and serve warm.

Notes

Don’t skip precooking your peppers and onions, as adding them raw will release too much moisture and won’t be fully cooked by the time the egg cook.
Drain away any liquid after cooking your sausage and peppers, as leaving it can affect the texture of your finished dish.
Keep an eye on your frittata while it bakes. Cook until the eggs have puffed and browned, and the center jiggles slightly when you shake the pan.
Try not to overcook your frittata – You want it to have a slight jiggle in the center when you remove it from the oven. The pan’s residual heat will continue cooking the frittata once you remove it from the oven. Eggs that cook too long have a spongey, dry, unpleasant texture.

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