Sausage and Red Pepper Frittata is a low carb dish that is satisfying in flavor and simple to whip up. If you are a fan of frittatas, then I recommend you try this savory Italian Sausage Frittata with red peppers and onions.
I’ll admit I have a mild frittata addiction. I love how easy they are to make and how you can add different ingredients and completely change the flavor. My go-to ingredients have been bacon and onions. I don’t know why it took me so long to think of adding sausage! I mean sausage is a breakfast food, right?
This Sausage & Red Pepper Frittata also has fresh marjoram which looks similar to oregano. However, I find it has a milder flavor.
In terms of the cheese and sausage, feel free to use whatever you have on hand or whatever your tastebuds prefer. I myself like mild Italian sausage, so that’s what I used. I also found a new cheese at our grocery store that I wanted to try. It’s a Goat’s Milk Cheddar & Mozzarella infused with olive oil, garlic, parsley and red, and green bell peppers. It worked well in the frittata and added another element of texture and taste.
Can I Swap Red Pepper with Green Pepper
Of course. If you don’t have a red pepper, you can use green, orange or even yellow. I enjoy the sweetness from a red bell pepper over say green, but it is all whatever you have on hand and can utilize for the recipe.
In terms of the cheese and sausage, feel free to use whatever you have on hand or whatever your tastebuds prefer. I myself like mild Italian sausage so that’s what I used. I also found a new cheese at our grocery store that I wanted to try. It’s a Goat’s Milk Cheddar & Mozzarella infused with olive oil, garlic, parsley and red and green bell peppers. It worked really well in the frittata and added another element of texture and taste.
What to Serve with Sausage Frittata
- Home Fries
- Cubes Sweet Potatoes
- Hash Browns
- Side of Fruit
- Yogurt Parfait
- Potato Pancakes
- Or Any Other Side
As you can see, anything goes for this recipe. We generally eat it alone or with a side of fruit for a lighter side. It is excellent and bursting with flavor.
How to Store Red Pepper and Sausage Frittata
Store any leftovers in the fridge. Allow it to fully cool on the counter then cover with a lid or wrap with plastic wrap. Place in the refrigerator for up to three days. After that, use your best judgment if you need to throw out any leftovers or not.
Check Out These Other Frittata Recipes
- Bacon and Gouda Frittata
- Pancetta and Onion Frittata
- Broccoli Frittata
- Turkey Bacon Frittata
- Zucchini Frittata
Tools Needed for the Sausage Red Pepper Frittata Recipe
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How to Make a Sausage and Red Pepper Frittata
Start by whisking your eggs, cheese, and marjoram in a bowl. Set it aside. Then in a skillet, you want to add in your butter, onions, red pepper and sausage. Make sure to remove the sausage from the casing and cook it up like a ground sausage.
Then after it has cooked through or around ten minutes in, you want to pour your egg mixture into the skillet and allow it to cook for 2 minutes. Do not stir the mixture, because if you do, it will become scrambled eggs. Resist the urge. After two minutes, pop in the oven for 15 minutes. Remove and slice and serve!
Traditional Frittatas vs. Baked Frittatas
You will see my recipe is a traditional frittata recipe. I go from the stovetop to the oven using the same skillet. Many recipes offer a baked frittata where you pour directly into a pie pan or baking dish and skip the stove top.
I find if you want that velvety custard texture that isn’t dry or spongelike the traditional route of making a frittata works best. Either method does work, but for me personally, I enjoy the texture of traditional frittata hands down.
Pro Tips for Making Frittatas
- Pre-Cook Vegetables | Taking the time to pre-cook your veggies is key. This will help to bring out natural flavors to the dish and offer a tender texture. If you don’t pre-cook the vegetables, you will find it could be a little crunchy when you slice and serve.
- Cheese | Using cheese in your frittata recipe adds a creamy texture and adds a layer of flavor. I love using a variety of cheeses in my frittatas depending on the tastes. Pepper jack, parmesan, Monterey jack, sharp cheddar, mozzarella, are all cheeses I reach for a lot.
How to Know When a Frittata is Done
Eggs are tough to cook with when it comes to baking in the oven. You need to keep a close eye on your frittata as it can go from done to overcooked in a hurry. Look to see that your eggs are slightly puffed up and opaque. You can also gently shake the pan and see the center will offer a slight jiggle.
Having a shimmery and shiny top that is golden brown is key to being done. You also have to remember that even after you remove the frittata from the oven, it will continue to bake a little while longer due to the high heat. So follow these guidelines, and you will be golden.
Can I Double this Recipe
Of course. Feel free to size up or size down the recipe to fit your needs. Just make sure that if you are doubling you opt for a larger skillet or use multiple skillets. You don’t want your frittata to be too thick, or it will take a lot longer to cook.
Frittatas are so versatile and truly easy to make. Don’t be intimidated by the name. Once you make one, you will be coming back for even more frittata recipes.
- 8 eggs
- 1/2 cup cheddar cheese, shredded
- 1 tablespoon fresh marjoram OR 1 teaspoon dried marjoram
- 1 tablespoon salted butter
- 3 mild Italian sausages, removed from casing
- 1 red pepper, chopped
- 1 onion, chopped
- Preheat oven to 350°F.
- In a large bowl, whisk eggs, cheese and marjoram and set aside.
- Melt butter in a large skillet over medium heat. Add onions, red pepper and sausage (removed from casing and broken up into smaller pieces).
- Cook for about 10 minutes or until sausage is cooked and veggies are softened.
- Add egg mixture to the skillet and continue cooking on the stove for 2 minutes. Do not stir.
- Move the skillet to oven and cook for 15 minutes. Let cool 5 minutes before serving.
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Serving Size: 1
Amount Per Serving:
Calories: 292Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 284mgSodium: 451mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 18g