Sausage Frittata Recipe with Bell Peppers, Goat Cheese, and Parmesan
This sausage frittata recipe adds juicy, meaty sausage and tangy goat cheese to an Italian staple. If you want to add bold flavor to your morning eggs, give this omelet-style dish a try.
Sausage Frittata Recipe
I love how much creativity you can have with frittatas. As with omelets, you can pretty much add anything leftover in the refrigerator or pantry. Typically, that’s what Italians did, and you can fuel up before work with this or take a couple of slices with you for lunch.
What is a Frittata?
Put simply, a frittata is very similar to an omelet. It has been made in Italy for centuries, and because it’s a one-pan dish, it’s very convenient.
Along with scrambled eggs, you can make frittata with so many leftover vegetables and lots of meats and cheeses.
Equipment
From the photos, you’ll see I’m using my trusted cast iron pan. You don’t have to use a cast iron pan. You will, however, need a pan that can be transferred to the oven, as I cook the frittata on the hob and then finish it in the oven. Alternatively, if you don’t have an ovenproof pan, you can use the pan for the stove portion of the instructions and then transfer everything to an oven-safe baking dish.
Ingredients
To get started with my sausage frittata, you’ll first need the following ingredients:
- Eggs – 8 large eggs
- Yogurt – 1/4 cup plain (full-fat) yogurt
- Sausages – 14 oz or 400 grams of Italian ground pork sausage (6 small Italian pork sausages)
- Onion – 1 large sweet onion
- Bell Peppers – 2 bell peppers
- Parmesan – 1/2 cup grated parmesan
- Goat Cheese – 4 oz (113 grams) soft goat cheese
- Salt – 1/2 tsp salt
- Pepper – 1/4 tsp black pepper
- Garlic – 1 large garlic clove
- Olive Oil – 1 tbsp olive oil
- Fresh parsley – handful of fresh parsley
Ingredient Notes
Yogurt – You can substitute this with heavy cream or milk. The addition of yogurt, milk, or cream makes the frittata creamier and fluffier.
Parmesan – Don’t buy pre-grated Parmesan. Grate it at home. The store-bought pre-grated cheese often includes anti-caking additives that make the cheese clump together in recipes.
Onion – The sweet onion pairs well with the Italian pork sausage. You can also substitute it with other types of onion, like red onions, white onions, or shallots.
Step-by-Step Instructions
Step 1 – Beat the eggs with the yogurt and a pinch of salt and pepper.
Step 2 – Add half the parmesan to the eggs and mix lightly to combine.
Step 3 – Thinly slice the onions and bell peppers.
Step 4 – Turn the oven on to 390°F (200°C or 180°C fan) and let it preheat so that you can finish the frittata in the oven.
Step 5 – To a cast iron pan, over medium-high heat, add 1 tbsp of oil. When the oil is hot, add the sliced onions and bell peppers. Cook them for about 4-5 minutes, stirring occasionally, ensuring they don’t burn.
Step 6 – Take the sausages out of the casings and break them up into smaller pieces with your hands. Turn the heat on the cast iron pan to high, move the peppers and onions to one side, and start adding the sausages to the pan.
Step 7 – Cook for about 10 minutes, stirring from time to time, making sure the sausage browns but doesn’t burn and making sure the onions and peppers don’t burn. If they start to burn, turn the heat down a bit.
Step 8 – Add the minced garlic and saute for about 1 minute.
Step 9 – Turn the heat down to medium, and add the beaten eggs, mixing them with the sausage, peppers, and onions.
Step 10 – Add the goat cheese in little chunks, chopped parsley, and top with the remaining parmesan.
Step 11 – Finish it in the preheated oven at 390°F (200°C or 180°C fan) until golden and cooked through) (about 13-15 minutes). Let it rest for a couple of minutes before cutting into it.
Serving Suggestions
To keep things quick, I typically bring the frittata to the dinner table in the pan and cut it from there.
While a hearty slice is enough on its own, you can definitely serve it with some greens, such as arugula, for freshness.
You may even want a side salad, such as my tomato, feta, and mind salad.
For a hearty breakfast, serve it with fresh, crusty bread, arugula, and a generous drizzle of olive oil.
I really hope you love this juicy, meaty take on Italian frittata. Let me know in the comments how it went down at home and what you served it with.
Recipe Card
Ingredients
- 8 large eggs
- 1/4 cup plain full-fat yogurt
- 6 Italian pork sausages 14 oz or 400 grams of mild Italian ground pork sausage
- 1 large sweet onion
- 2 bell peppers
- 1/2 cup grated parmesan
- 4 oz 113 grams soft goat cheese
- 1 large garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- handful of fresh parsley about 1 tbsp finely chopped
Instructions
- Beat the eggs with the yogurt and a pinch of salt and pepper.
- Add half the parmesan to the eggs and mix lightly to combine.
- Thinly slice the onions and bell peppers.
- Turn the oven on to 390°F (200°C or 180°C fan) and let it preheat so that you can finish the frittata in the oven.
- To a cast iron pan, over medium-high heat, add 1 tbsp of oil. When the oil is hot, add the sliced onions and bell peppers. Cook them for about 4-5 minutes, stirring occasionally, ensuring they don’t burn.
- Take the sausages out of the casings and break them up into smaller pieces with your hands. Turn the heat on the cast iron pan to high, move the peppers and onions to one side, and start adding the sausages to the pan.
- Cook for about 10 minutes, stirring from time to time, making sure the sausage browns but doesn’t burn and making sure the onions and peppers don’t burn. If they start to burn, turn the heat down a bit.
- Add the minced garlic and saute for about 1 minute.
- Turn the heat down to medium, and add the beaten eggs, mixing them with the sausage, peppers, and onions.
- Add the goat cheese in little chunks, chopped parsley, and top with the remaining parmesan.
- Finish it in the preheated oven at 390°F (200°C or 180°C fan) until golden and cooked through) (about 13-15 minutes). The exact timing will vary based on your oven, the thickness of the frittata, and the ovenproof pan or baking dish you’re using. It took me about 13 minutes for this frittata. You’ll know it’s done when the edges look golden brown, and the center is set/not jiggly (as shown in the step-by-step picture).
Notes
You Might Also Like to Try
- Spinach Frittata with Sun-Dried Tomatoes, Feta, and Parmesan
- Shakshuka with Zucchini and Bell Peppers
- Breakfast Panini Recipe to Supercharge You in the Morning
Looking for ways to cook leftover sausages in the refrigerator? Keep my frittata recipe on-hand by saving it to one of your boards.
