Sausage and Peppers Frittata
Published October 31, 2024
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 ounces sweet or spicy Italian sausage, casings removed
2 tablespoons olive oil
1 cup diced red bell peppers (from 1 red pepper)
1 cup diced white or yellow onion (from 1 small onion)
1 cup peeled and diced (½-inch cubes) russet potato (from one medium potato)
½ teaspoon dried fennel seeds
Salt and black pepper
6 large eggs
⅓ cup whole milk
¼ cup grated Parmesan
Crushed red pepper
Preparation
- Step 1
Heat oven to 400 degrees.
- Step 2
Heat a 10- or 12-inch, oven-proof skillet over medium. Add sausage meat in chunks and cook, breaking them apart as you go, until browned but still pink inside, about 4 minutes. Using a slotted spoon, remove sausage from the skillet and set aside.
- Step 3
Add olive oil, bell pepper, onion, potato, fennel seeds and a big pinch of salt to the skillet and cook, stirring occasionally, until the pepper and onion are browned and the potato is just softened, about 10 minutes.
- Step 4
Meanwhile, in a large bowl, beat together the eggs, milk, Parmesan, ⅛ teaspoon salt and ¼ teaspoon pepper until smooth.
- Step 5
Adjust heat to low and add the reserved sausage to the skillet along with the egg mixture; stir to combine. Place the skillet in the oven and bake until the eggs have fully cooked through, about 25 minutes.
- Step 6
Let the frittata cool slightly before slicing. Serve warm or at room temperature.
Private Notes
Comments
I have one of these in the oven right now, and I expect it to be delicious, but I just can't help noticing that, once again, the people in the test kitchen are math-challenged. Leaving aside the 15 minutes of prep time (which, for once, seems reasonable), how do you come up with 20 minutes of cook time when the sausage browns for 4 minutes, the vegetables cook for 10 minutes, and the thing bakes for 25 minutes? Please be more careful because some of us pick recipes based on timing.
I have been making this for decades, but never thought to add fennel seeds. Generally they are already in the sausages. It's good, it's fast, what more could a person want?
Very good! Made no substitutions, used hot Italian sausage but I'd choose mild when remaking.
I ditched the potatoes and instead briefly sautéed spinach before adding the eggs, which added a welcome hit of color. Spicy Italian sausage was terrific here; it just wouldn't be as good with a mild, neutral sausage. I forgot to add the green garlic that I meant to add, and I'm kicking myself. Next time!
We made it exactly as written. We served it as part of a mother's day brunch. Guests went back for seconds. A true sign of a good dish!
Excellent, I made this for an light dinner and it did not disappoint. I used cream instead of milk, and seasoned the pork sausage myself the day before to my tastes. It is on the repeat list.