Sausage and Peppers Frittata

Published: November 1, 2024

Recipe Overview

A savory one-pan frittata featuring tender Italian sausage, caramelized vegetables, and a creamy egg base infused with fennel seeds. This quick, versatile dish is ideal for meal prep, brunch, or weeknight dinners, balancing bold flavors and ease of preparation.

• Total Time: 35 minutes

• Prep Time: 15 minutes

• Cook Time: 20 minutes (Note: Cook time includes active cooking and baking. See detailed steps for timing breakdown.)

Ingredients

(For 4–6 servings)

• 8 ounces (225g) sweet or spicy Italian sausage, casings removed

• 2 tablespoons (30ml) olive oil

• 1 cup (150g) diced red bell pepper (from 1 medium red pepper)

• 1 cup (150g) diced white or yellow onion (from 1 small onion)

• 1 cup (150g) peeled and diced (½-inch cubes) russet potato (from 1 medium potato)

• ½ teaspoon dried fennel seeds

• ¼ teaspoon salt (generous pinch)

• ¼ teaspoon black pepper (adjust to taste)

• 6 large eggs

• ⅓ cup (80ml) whole milk

• ¼ cup (30g) grated Parmesan cheese

• Crushed red pepper flakes (optional garnish)

Preparation Steps

1. Preheat Oven: Set oven rack to middle position and preheat to 400°F (200°C).

2. Cook Sausage: Heat a 10–12 inch oven-safe skillet over medium heat. Add sausage meat, breaking into small pieces with a wooden spoon. Cook 4 minutes until browned outside, slightly pink inside. Use a slotted spoon to transfer to a plate; discard excess fat from the skillet.

3. Sauté Vegetables: Add olive oil to the skillet. Toss in bell pepper, onion, potato, fennel seeds, salt, and pepper. Stir occasionally for 10 minutes until onions are translucent, peppers are tender-crisp, and potato is softened (not mushy).

4. Prepare Egg Mixture: In a bowl, whisk eggs until smooth. Add milk, Parmesan, ⅛ tsp salt, and ¼ tsp pepper. Whisk until fully combined.

5. Combine and Bake: Reduce heat to low. Add sausage back to the skillet, then pour egg mixture over vegetables. Stir gently to distribute. Transfer skillet to oven and bake 25 minutes (adjusting for timing note below) until edges are set and center is fully cooked (toothpick inserted in center comes out clean).

6. Rest and Serve: Remove from oven, cool 5–10 minutes, then slice into wedges. Serve warm, room temperature, or cold. Garnish with crushed red pepper flakes if desired.

User Comments

• Timing Feedback: "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."

• Sausage Adjustment: "Very good! Made no substitutions, used hot Italian sausage but I'd choose mild when remaking."

• Fennel Insight: "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?"

• Meal Prep Success: "This recipe was so quick easy and it’s delicious. I’m using it as meal prep for the week."

• Pro Tips: "A 10” cast iron skillet is perfect. Add 2 additional eggs. I prefer Johnsonville brand sweet Italian sausage. Add fennel when browning sausage to release flavor. Sprinkle with cayenne or fresh basil for extra zing."

• Classic Appeal: "Easy and flavorful dish with simple ingredients. Made it Monday morning for work—healthy-ish meal for the week."

Note: Cook time in the recipe summary combines prep (15 minutes) with active cooking (20 minutes), while the detailed steps include the 25-minute bake time. Adjust based on personal timing needs.