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!
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 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.
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.
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.
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.
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.
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
Baked Provolone and Sausage Frittata
Ingredients
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 1/4 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
Video
Nutrition
This post was originally published in 2014 and has been updated for 2019.
What diameter is considered a Medium size skillet for this frittata?
I use a 12 inch skillet.
This is a delicious frittata. I used chicken apple sausage
and swiss and mozzarella cheese. So filling and it was also
easy.
So glad you liked it!
I’m equally passionate about cheese — this fluffy provolone frittata is AMAZING!
Thanks it is so good!
SO good! I made this for dinner with a side salad, definitely making again!
It’s so easy, isn’t it?!
I’m sorry, I meant Pam*!
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.
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.
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!
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!
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.
This is making me hungry just looking at it! I’m also passionate about cheese being from Wisconsin!
Love Frittata–ANY time of the day! This looks amazing. Pinned, tweeted and shared on facebook 🙂
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!
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!
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!
OMG that looks SO good!!!
I agree, cast iron pans make the best frittatas.
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.
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!
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.
Put me on the chick envy list too…except for the rooster unless he uses his inside voice. LOL Beautiful pics Pam, as always.
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…..