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Cheesy frittata in a cast iron skillet.

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
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 657kcal
Author Pam


  • 2 tablespoons olive oil
  • 1 onion diced
  • 1/2 pound mild turkey sausage casings removed (I used hot pork sausage)
  • 8 large eggs
  • 1/3 cup whole milk
  • 1 1/2 teaspoons salt
  • 1 red bell pepper cored, seeded and diced
  • 3 cups provolone cheese shredded
  • 1/4 cup flat-leaf parsley chopped


  • 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!



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. 


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