Easy Stovetop Frittata Recipe | Sausage Frittata

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Ground beef is widely available and usually cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used for a lighter frittata.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more economical and have a longer shelf life.

In a mixing bowl, combine 4 eggs, ¼ cup half-and-half, and ¼ cup grated Parmesan cheese.

Lightly season with salt and pepper.

Whisk all ingredients together until well combined and slightly foamy.

Finely chop the onion to yield about ½ cup.

Chop the bell pepper to yield about ½ cup.

Finely chop ¼ cup of fresh chives.

Heat a pan over medium-high heat.

Add 1 Italian sausage link and cut it directly in the pan into bite-sized pieces using kitchen shears.

Crumble the sausage as it cooks to break it into smaller pieces.

Continue cooking until there's no pink remaining in the sausage.

Add the chopped onion and bell pepper; sauté until the sausage is golden brown and the vegetables are softened.

Reduce heat to medium-low.

Melt 1 Tbsp unsalted butter, swirling it to coat the bottom of the pan.

Pour the egg mixture into the pan.

Gently stir to distribute the eggs evenly.

(Optional) Sprinkle more Parmesan cheese or another cheese on top.

Finish with a generous sprinkle of chopped chives.

Cover the pan with a lid and cook for 15 minutes over medium-low heat.

The frittata is finished when the bottom is golden brown and the top is just slightly set (may appear moist but shouldn't be runny).

Slide the frittata out of the pan and onto a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens