Recipes › Breakfast › Sausage Frittata Recipe

Sausage Frittata Recipe

Recipe by Pedro M. A. Neves

This Italian Sausage Frittata Recipe delivers a rustic, protein-rich main course that's equally perfect for breakfast, lunch, or dinner. Tender eggs envelop savory Italian sausage, roasted vegetables, and melted cheese in a golden, custardy frittata that comes together in under 30 minutes. Finished under the broiler for a fluffy, lightly browned top, this one-pan dish captures the essence of traditional Italian home cooking.

Ingredients

• 400 g Italian pork sausage (approximately 4 links, casings removed)
• 8 large eggs
• 100 ml whole milk (about 1/3 cup)
• 100 g yellow onion, diced (approximately 1 small onion)
• 150 g red bell pepper, diced (approximately 1 medium pepper)
• 150 g zucchini, diced (approximately 1 medium zucchini)
• 100 g Pecorino Romano cheese, grated (approximately 1 cup)
• 30 ml extra virgin olive oil (approximately 2 tablespoons)
• 3 cloves garlic, minced
• 8 g fresh Italian parsley, chopped (approximately 2 tablespoons)
• 4 g dried oregano (approximately 1 teaspoon)
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional)

Instructions

1. Preheat your oven broiler to high and set a 10-inch (25 cm) cast iron skillet or oven-safe non-stick pan over medium-high heat.

2. Add the diced sausage to the hot skillet, breaking it into small crumbles with a wooden spoon. Cook for 4-5 minutes, stirring occasionally, until the sausage is cooked through and no longer pink.

3. Add the diced onion, bell pepper, and zucchini to the sausage. Stir in the minced garlic, dried oregano, and red pepper flakes if using. Sauté for 4 minutes until vegetables are softened but still have slight texture.

4. In a bowl, whisk together the eggs and milk until well combined. Season generously with salt and pepper. Stir in half of the grated Pecorino Romano cheese and the fresh parsley.

5. Reduce the skillet heat to medium-low. Pour the egg mixture evenly over the sausage and vegetable mixture, stirring gently with a spatula to distribute ingredients uniformly throughout. Cook undisturbed for 6-7 minutes until the edges begin to set but the center remains slightly wet.

6. Sprinkle the remaining Pecorino Romano cheese over the top of the frittata. Transfer the entire skillet to the preheated broiler for 3-4 minutes until the top is puffed, lightly golden brown, and just set in the center.

Substitutions

• For a vegetarian version, replace Italian sausage with 200g crumbled firm tofu seasoned with fennel seeds, garlic, and Italian herbs
• For dairy-free, substitute milk with unsweetened almond milk and use nutritional yeast instead of Pecorino Romano for a savory note
• Swap Pecorino Romano with Parmigiano-Reggiano for a milder, slightly nuttier flavor
• Replace fresh parsley with fresh basil for an alternative herbaceous finishing note

Tips

• Use room-temperature eggs mixed with milk rather than cold eggs directly from the refrigerator—they incorporate more smoothly and cook more evenly
• Cast iron skillets distribute heat most effectively for a frittata; if using a non-stick pan, reduce broiler time by 30-45 seconds to prevent overcooking the bottom
• Do not stir the eggs once they begin to set; gentle movement is acceptable in the first minute, but continuous stirring breaks the delicate custard structure and prevents a set frittata
• Frittatas continue to cook slightly after removal from heat, so remove from the broiler when the center jiggles only slightly rather than waiting for complete firmness

The frittata is a cornerstone of Italian cucina casalinga (home cooking), originating as a way to transform leftover ingredients into a complete, economical meal. This vegetable-and-sausage version reflects the Italian philosophy of respecting seasonal produce while building layers of savory depth through quality proteins and aromatics.

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