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    Home » Egg Recipes

    Cheesy Baked Provolone and Sausage Frittata

    LAST UPDATED: December 15, 2019 PUBLISHED: December 15, 2019 By Pam Greer 32 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Jump to Video Print Recipe

    Filled with red bell peppers, sausage and melty gooey cheese this Easy Baked Sausage Frittata is perfect for breakfast, lunch or dinner.  Serve it with a green salad and you have a delicious meal! 

    Close up of a cheesy frittata in a cast iron skillet.

    Why I Love Frittatas! 

    I make no secret of my love for frittatas.  They are probably the one easy dinner recipe that I make more than any other. 

    Why?

    They are so easy.  They are perfect for cleaning out the refrigerator.  Just mix some eggs, some cheese and leftover vegetables and you have dinner.  Serve with a green salad and you are good to go. 

    Sometimes though, I like to start with recipe.  I found this cheesy frittata recipe back in 2014 in Giada's At Home cookbook.  It's been a favorite ever since.   I've modified it a bit through the years. 

    It's really easy to modify and come up all sorts of tasty variations. 

     

    Ingredients to make a provolone and sausage frittata.

    Ingredients to Make this Egg Frittata

    • Red Bell Pepper - can substitute green. 
    • Provolone Cheese - sometimes I substitute mozzarella because I have an easy time finding it.  You can use whatever cheese you'd like really! 
    • Parsley - fresh either flat leaf or curled.  
    • Milk - I use whole milk, you can use low fat if you'd like.
    • Salt and pepper.
    • Eggs - I try to find eggs from happy free roaming chickens.  Sometimes I get them from our neighbors that raise chickens - those are the best! 
    • Italian Sausage - either turkey or pork Italian sausage will work here.  Chorizo is good too!  If you want it to have more of a breakfast feel, use a breakfast pork sausage. 
    • Onion.
    • Olive Oil. 

    Photo collage showing the first 2 steps to make this frittata.

    How to Make a Sausage Frittata

    Begin by preheating the oven to 350.  While the oven is preheating, finely dice the onion and red bell pepper.

    Put a skillet (cast iron is my favorite) over medium high heat and add the oil.  When the oil is hot, add the onions and saute until getting translucent - about 3 minutes.

    Photo collage showing sausage browning and whisked eggs.

    Add the sausage to the skillet and brown it, using a wooden spoon to break it into chunks. 

    While the sausage is browning, whisk the eggs, milk and salt and pepper.

    Adding the bell peppers and parsley to the eggs and adding that to the sausage.  

    Add the red bell pepper and the parsley to the eggs.

    Pour the egg mixture over the sausage.  Turn the heat down to medium low and let it cook for a couple of minutes or until the eggs are slightly set around the edges.

    Cheese added to top of frittata and then the frittata as it comes out of the oven.

    Sprinkle the cheese on the top and place the frittata in the oven.

    Let it bake for 20-30  minutes or until it's golden and puffy.

    Cheesy baked frittata in a cast iron skillet.

    Just look at how good that Baked Provolone and Sausage Frittata looks!!  Believe me, it tastes as good as it looks. 

    Rich and cheesy.  Such scrumptiousness in every bite - cheese, sausage, eggs, and bell peppers.   Cheese frittatas for the win every time!

    More Frittata Recipes

    If you'd like your frittata vegetarian, you need to try this Baby Spinach and Sweet Potato Frittata.

    Another meatless frittata, this Swiss Chard Frittata has two kinds of cheese.

    You can even make an Instant Pot Frittata! 

    This Chorizo and Potato Frittata is my husband's favorite! 

    If you make this I would love it if you would follow me and tag me on Pinterest | Instagram | Facebook

    Cheesy frittata in a cast iron skillet.
    Print Pin Save Saved!
    4.98 from 41 votes

    Baked Provolone and Sausage Frittata

    Served with a salad, you can have an easy dinner on the table in under an hour with this Baked Provolone and Sausage Frittata. 
    Course Main Course
    Cuisine Italian
    Prep Time 10 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 50 minutes minutes
    Servings 4
    Calories 657kcal
    Author Pam

    Ingredients

    • 2 tablespoons olive oil
    • 1 onion diced
    • ½ pound mild turkey sausage casings removed (I used hot pork sausage)
    • 8 large eggs
    • ⅓ cup whole milk
    • 1 ½ teaspoons salt
    • 1 red bell pepper cored, seeded and diced
    • 3 cups provolone cheese shredded
    • ¼ cup flat-leaf parsley chopped

    Instructions

    • Preheat the oven to 350.
    • Heat the oil in a medium skillet and over medium-high heat.  Add the onion and cook until translucent about 3 minutes.  Add the sausage and cook until browned about 5 minutes. 
    • While the sausage is browning, whisk together the eggs, milk and salt.  Stir the red bell pepper and the ¼ cup of parsley into the sausage mixture.  Pour the egg mixture over the top.  Turn the heat down to medium-low and let it cook for about 2 minutes without stirring to let the eggs set some.
    • Top with the cheese.
    • Place in the oven and bake for 20-30 minutes or until puffed and golden and set in the center. 
    • Cut into wedges (4-6) – we are definitely a four wedge family!

    Notes

    Sausage - can use turkey sausage, hot or mild Italian sausage or even a breakfast pork sausage.
    Cheese - provolone, mozzarella, or fontina all work great.   Or just use whatever cheese you have - a melty cheese will work better than one that doesn't melt well. 

    Video

    Nutrition

    Calories: 657kcal | Carbohydrates: 8g | Protein: 48g | Fat: 47g | Saturated Fat: 22g | Cholesterol: 440mg | Sodium: 2213mg | Potassium: 557mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2670IU | Vitamin C: 46.3mg | Calcium: 843mg | Iron: 3.1mg

    This post was originally published in 2014 and has been updated for 2019. 

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      Savory Ham and Cheese Bread Pudding
    • Cheesy frittata in a cast iron skillet.
      Easy Cheesy Roasted Vegetable Frittata
    • Sweet Potato Frittata
      Sweet Potato and Baby Spinach Frittata

    Reader Interactions

    Comments

    1. Sara says

      December 24, 2022 at 5:52 am

      What do you need to adjust if you want to add potato?

      Reply
      • Pam Greer says

        December 26, 2022 at 9:04 am

        I would dice the potatoes small and add them with the onions. Brown them along with the onions and sausage until they are just barely tender and they will finish cooking as it bakes.

        Reply
    2. Amy Miller says

      November 23, 2022 at 7:58 am

      I made this to start off the Thanksgiving holiday and it turned out perfect!! Yummy!

      Reply
    3. Anita says

      February 14, 2021 at 10:20 am

      5 stars
      This came out perfect...made it in a cast Iron skillet..used mozzarella and geated parmesan...tastes amazing

      Reply
      • Pam Greer says

        February 14, 2021 at 1:32 pm

        So glad you liked it!

        Reply
    4. Shelby says

      January 10, 2021 at 11:37 pm

      5 stars
      I’m not a good cook. But I followed the recipe and it turned out delicious! I might have left it in a smidge too long and I just used a regular non-stick skillet. I would make it again and change up the ingredients.

      Reply
    5. Pam says

      June 19, 2020 at 3:59 pm

      What diameter is considered a Medium size skillet for this frittata?

      Reply
      • Pam Greer says

        June 20, 2020 at 2:28 pm

        I use a 12 inch skillet.

        Reply
    6. b says

      December 23, 2019 at 12:24 pm

      5 stars
      This is a delicious frittata. I used chicken apple sausage
      and swiss and mozzarella cheese. So filling and it was also
      easy.

      Reply
      • Pam Greer says

        December 27, 2019 at 1:43 pm

        So glad you liked it!

        Reply
    7. Jenn says

      April 24, 2018 at 5:43 pm

      5 stars
      I'm equally passionate about cheese -- this fluffy provolone frittata is AMAZING!

      Reply
      • Pam Greer says

        April 24, 2018 at 7:19 pm

        Thanks it is so good!

        Reply
    8. Dana DeVolk says

      April 24, 2018 at 5:29 pm

      5 stars
      SO good! I made this for dinner with a side salad, definitely making again!

      Reply
      • Pam Greer says

        April 24, 2018 at 7:20 pm

        It's so easy, isn't it?!

        Reply
    9. Staci says

      March 29, 2015 at 8:08 pm

      I'm sorry, I meant Pam*!

      Reply
    10. Staci says

      March 29, 2015 at 8:05 pm

      This looks amazing and I am adding it to this week's menu. Elise, I do have a question though. What size skillet was used? I have a 12in skillet and don't want the frittata to be too thin. What would be the ratio of eggs & milk needed or does it matter? Thanks.

      Reply
    11. Joanie @ ZagLeft says

      March 12, 2015 at 3:46 pm

      I love a frittata, you can add just about anything to them and I agree, it's a great way to use up eggs. I sure wish I had neighbors with chickens, it's so nice to have fresh eggs.

      Reply
    12. Rachel Farnsworth says

      March 12, 2015 at 12:15 pm

      We are house shopping right now and I keep drifting towards the ones with land involved. I have these grand dreams of homesteading and having chickens, a huge hydroponic garden, and raising my own cows and pigs to eat. Perhaps even a lamb. And then I realize how much work it would all be. But if I just did one thing, maybe I could handle it. Like chickens. Fresh eggs would be a heavenly start!

      Reply
    13. Dee Dee (My Midlife Kitchen) says

      March 12, 2015 at 10:06 am

      Jealous!!! Wish we had a local source like yours for fresh eggs! If I'm not at the farmer's market bright and early (and who are we kidding, bright and early is just mean on a weekend), I'm out of luck. Maybe I'll set my alarm early this weekend to get some of the local bounty for this recipe!! Looks fantastic!

      Reply
    14. Kacey @ The Cookie Writer says

      March 12, 2015 at 10:05 am

      I looooooove cheese!! It is my life! And provolone is no exception! I love meals like this on evenings where I know I do not need leftovers the next night and we can have breakfast for dinner.

      Reply
    15. Carol Borchardt says

      January 27, 2015 at 11:09 am

      This is making me hungry just looking at it! I'm also passionate about cheese being from Wisconsin!

      Reply
    16. Kristen @ A Mind Full Mom says

      January 27, 2015 at 7:34 am

      Love Frittata--ANY time of the day! This looks amazing. Pinned, tweeted and shared on facebook 🙂

      Reply
    17. Amy says

      April 01, 2014 at 4:20 pm

      One of my dear friends has chickens. SO jealous. She recently told me she was tired of eggs. I can't imagine it - breakfast for dinner, I say!

      Reply
    18. grace says

      March 30, 2014 at 5:44 pm

      i've always been a fan of the term 'monger' and i think i'd like to find my very own cheesemonger. great frittata, pam--hard to go wrong with these beauties!

      Reply
    19. Kyle says

      March 30, 2014 at 12:10 pm

      p.s. about the double yolk. i had a carton of eggs from the grocery store way back in my apartment days where every egg had a double yolk. I had never seen anything like it!

      Reply
    20. Kyle says

      March 30, 2014 at 12:09 pm

      OMG that looks SO good!!!

      Reply
    21. Jeri Morgan says

      March 30, 2014 at 12:09 am

      I agree, cast iron pans make the best frittatas.

      Reply
    22. Lea Ann (Cooking On The Ranch) says

      March 29, 2014 at 1:55 pm

      Out of all of the hundreds of thousands of eggs I've cooked in my life, I've only seen 1 double yolk. And yes, I'm envious of people with fresh eggs, but hubby has put his foot down at the chicken in the back yard idea. :/ Great looking frittata, really nice photo.

      Reply
    23. Marjie says

      March 29, 2014 at 1:09 am

      Hubster grew up right next door to a German immigrant couple who had chickens, fruit trees, veggies and maybe some other critters tightly packed into a double city lot. He still fears their rooster, who chased him around when he was 3. I think he'd devour any chicken's eggs just to get back at the rooster. Great looking frittata!

      Reply
    24. Les says

      March 28, 2014 at 4:34 pm

      One of my former co-workers brings in chicken eggs from her parents' farm. We can get a dozen for $2.50 and they are THE BEST eggs I've ever had. The yolks are almost orange! And so flavorful. This frittata sounds right up my alley. I hope my cast iron skillet is large enough! Adding this to my menu. Thanks, Pam.

      Reply
    25. June says

      March 28, 2014 at 1:37 pm

      Put me on the chick envy list too...except for the rooster unless he uses his inside voice. LOL Beautiful pics Pam, as always.

      Reply
    26. Melynda Brown says

      March 28, 2014 at 12:26 pm

      I have chicken envy also. I am thinking about adopting one that is waning on egg production to have the additional benefits provided to a garden.

      I have fond memories of gathering eggs on my God parents dairy.....

      Reply

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