Why You’ll Love This Recipe

I enjoy this recipe because it gives me a satisfying meal any time of day. I appreciate how the marinara “drowns” the frittata, creating a cozy, pizza-like finish that feels unique yet familiar. I also like that it’s simple to prepare, works well for a crowd, and easily adapts to whatever ingredients I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

12 large eggs
1/4 cup chopped fresh basil leaves, plus more for serving
1/4 cup whole milk
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 medium red bell pepper, stemmed, seeded, and thinly sliced
1 small yellow onion, thinly sliced
1/2 lb. spicy or sweet Italian sausage, casings removed
2 cups store-bought or homemade marinara sauce
1 1/2 cups shredded mozzarella (about 6 oz.)

Directions

1. Preheat the broiler to high. In a medium bowl, I whisk the eggs, basil, milk, salt, and pepper.

2. In a 10-inch ovenproof nonstick skillet over medium-high heat, I warm the olive oil. I add the bell pepper and onion and cook, stirring occasionally, until just tender, about 3 minutes. I push the vegetables to one side of the skillet and add the sausage to the other. Using a wooden spoon, I break the sausage into small pieces, then stir everything together and cook until the sausage is browned and cooked through and the vegetables are tender, 4 to 6 minutes.

3. I pour the egg mixture into the skillet with the sausage and vegetables. I cook, slowly stirring with a spatula and scraping the bottom and sides to form large curds, until the eggs are almost set, 2 to 3 minutes. I spread the mixture into an even layer.

4. I transfer the skillet to the oven and broil until the top is golden in spots and puffed, about 3 minutes. I remove the skillet from the oven, spread the marinara over the top, and sprinkle with mozzarella. I return it to the broiler until the sauce is hot and the cheese is melted and bubbly, 3 to 5 minutes. I let it cool for about 5 minutes before serving and finish with fresh basil.

Servings and Timing

This recipe yields 4 to 6 servings. I plan for about 20 minutes of prep time and a total time of around 45 minutes, making it an excellent choice when I want something satisfying without spending too long in the kitchen.

Variations

I like to swap ingredients depending on what I’m craving. Sometimes I top the frittata with dollops of pesto and ricotta instead of mozzarella for an herby, creamy finish. When I prefer a vegetarian option, I replace the sausage with mushrooms, which add savory depth without the meat. I also occasionally use roasted peppers or add spinach for extra color and nutrition.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in a 300°F oven until heated through, or I use the stovetop over low heat. The microwave works in a pinch, though I find the texture stays nicer with gentle reheating.

FAQs

How do I keep the frittata from becoming rubbery?

I make sure not to overcook the eggs on the stovetop and let the broiler finish the job quickly.

Can I use another type of cheese?

Yes, I often switch to provolone, fontina, or Parmesan when I want different flavor.

Can I make this ahead?

I can cook the sausage and vegetables ahead of time, but I prefer assembling and cooking the eggs fresh for the best texture.

Can I use jarred marinara?

Absolutely. I use any marinara I enjoy since it becomes a major flavor component.

What size skillet works best?

A 10-inch ovenproof nonstick skillet gives me the ideal thickness and even cooking.

Can I use egg whites instead of whole eggs?

Yes, though I find the texture less rich. I adjust the amount to equal the volume of 12 eggs.

How spicy can I make this?

I use spicy sausage or add red pepper flakes to increase the heat.

Can I freeze leftovers?

I don’t recommend freezing because the texture of the eggs can become watery when thawed.

Can I add more vegetables?

Definitely. I add mushrooms, spinach, or zucchini when I want to bulk it up.

What should I serve with this?

I like serving it with a green salad, crusty bread, or roasted potatoes.

Conclusion

I love how this Italian Sausage & Pepper Frittata Affogato brings together bold flavors and comforting textures in an easy, versatile dish. Whether I serve it for breakfast, dinner, or anything in between, it always feels satisfying and special.