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.
Very good! Made no substitutions, used hot Italian sausage but I'd choose mild when remaking.
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?
Used 12” cast iron pan with 8 eggs, cooked for 13 minutes in oven (as per other comments, tysm) - perfect. Added Franks Red Hot on top, served with whole wheat toast. Yum!
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!