Sausage Frittata with Veggies Recipe
Try this oven-baked Sausage Frittata with Veggies for a satisfying 30-minute meal. Fluffy eggs, creamy cheese, sausage, and your choice of vegetable makes a quick and easy family favorite.
Servings 8
Calories 315kcal
Ingredients
- 1 cup ground pork sausage
- 1 tablespoon extra virgin olive oil
- 1 medium onion diced
- 1 red pepper or green pepper, diced
- 1 medium zucchini chopped
- 2 cups baby spinach
- 2 cups broccoli florets
- 7 large eggs
- 5 egg whites
- ⅓ cup milk full-fat or low-fat milk
- 1 teaspoon garlic powder
- 8 ounces sharp cheddar about 2 cups shredded or cubed
- ½ teaspoon sea salt
- ½ teaspoon fresh ground pepper
- ¼ cup Parmesan cheese optional
Instructions
- Adjust your oven rack to the middle position and preheat to 400 degrees F. (204 degrees celsius).
- Brown your ground sausage over medium heat in a cast-iron skillet or oven-safe skillet. Then, remove meat from the pan and drain the fat. Set aside.
- Add the olive oil to the same pan and saute the onion and peppers for 3-4 minutes. Add the zucchini and saute 2-3 minutes more. Now, add your spinach and let it cook into the mixture for 1-2 minutes.
- While your vegetables cook on the stove, steam-cook your broccoli in the microwave for 1-2 minutes. Drain when it is done. Now, mix the cooked broccoli and sausage into the veggie mixture and spread it evenly in the skillet.
- In a medium bowl, whisk together the eggs, egg whites, milk, garlic powder, salt, and pepper.
- Add your cheese to the top of the sausage and veggies. Then, pour the egg mixture into the pan over all the ingredients. Top with parmesan cheese if using. Allow mixture to cook for 3-5 minutes on the stovetop to help the bottom of the frittata set.
- Place the skillet in the oven and bake for 15-20 minutes. Once your frittata is cooked through, turn your oven to broil, move the oven rack to a higher position, and cook an additional 1-2 minutes until golden brown. Let cool slightly and enjoy!
Video
Notes
- Make sure your sausage and veggies are spread evenly throughout the pan before adding your cheese and eggs.
- We recommend a cast iron or oven-safe nonstick skillet. Stainless steel can work, but it often results in your eggs sticking to the pan if you don’t use enough oil.
- Remember, your pan will be hot when it comes out of the oven. We like to wrap a towel around the handle to remind ourselves not to touch it :)
Nutrition
Calories: 315kcal | Carbohydrates: 7g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 195mg | Sodium: 956mg | Potassium: 438mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1898IU | Vitamin C: 47mg | Calcium: 395mg | Iron: 2mg