Sausage and Pepper Frittata
This spicy frittata is a super quick recipe for brunch, or even dinner. Spicy Italian sausage is cooked in a skillet then topped with sweet red peppers and onions in an herb and egg mixture. After cooking on the stovetop, it’s just a couple of minutes under the broiler and this frittata is ready to serve!
- Serves:
- 4
- Prep Time:
- 8 min
- Cook Time:
- 15 min
Ingredients
Nutrition Facts
- Calories
- 310
- Fat
- 23 g
- Saturated Fat
- 8 g
- Trans Fat
- 0.2 g
- Carbohydrate
- 7 g
- Fibre
- 1 g
- Sugars
- 2 g
- Protein
- 22 g
- Sodium
- 513 mg
- Cholesterol
- 0 mg
- 8 eggs
- ¼ cup ( 60 mL ) water
- 1 1/2 tsp ( 7.5 mL ) dried thyme
- 2 tbsp ( 30 mL ) chopped fresh parsley
- ¼ tsp ( 1.25 mL ) pepper
- ½ lb ( 0.3 kg ) spicy Italian sausage, casing removed
- 1 sweet red pepper, chopped
- 2 cloves garlic, chopped
- ½ cup ( 125 mL ) chopped onion
- Warmed tomato or pasta sauce (optional)
Instructions
-
Preheat broiler.
-
Whisk eggs, water, thyme, parsley and pepper. Set aside.
-
Cook sausage in 10-inch (25 cm) ovenproof non-stick skillet over medium heat until no longer pink; drain fat. Remove sausage from skillet; set aside.
-
Heat same skillet over medium-high heat. Add red pepper, garlic and onion; cook, stirring frequently, until soft. Stir in cooked sausage.
-
Pour egg mixture over sausage mixture; lower heat to medium. As mixture sets around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Place skillet under preheated broiler until frittata is puffed and set, 1 to 2 minutes.
-
Cut into wedges to serve. Serve with tomato sauce, if desired.