Description
A hearty Italian-inspired frittata featuring eggs, Italian sausage, peppers, onions, marinara, and melted mozzarella, creating a cozy, pizza-like finish.
Ingredients
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, thinly sliced
1 small yellow onion, thinly sliced
1/2 lb spicy or sweet Italian sausage, casings removed
2 cups marinara sauce (store-bought or homemade)
1 1/2 cups shredded mozzarella (about 6 oz)
Instructions
- Preheat the broiler to high. In a medium bowl, whisk together the eggs, basil, milk, salt, and pepper.
- Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high. Add the bell pepper and onion and cook until just tender, about 3 minutes.
- Push the vegetables to one side and add the sausage. Break it into small pieces and cook until browned and cooked through, 4–6 minutes. Stir everything together.
- Pour in the egg mixture. Cook, stirring gently to form large curds, until almost set, 2–3 minutes. Spread into an even layer.
- Transfer the skillet to the oven and broil until puffed and golden in spots, about 3 minutes.
- Remove from the oven, spread marinara over the top, and sprinkle with mozzarella. Broil again until the cheese is melted and bubbly, 3–5 minutes.
- Cool for 5 minutes before serving. Garnish with fresh basil.
Notes
Use spicy sausage or add red pepper flakes for extra heat.
Swap mozzarella for provolone, fontina, or Parmesan for different flavor.
Mushrooms, spinach, or zucchini can be added for extra vegetables.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently in a 300°F oven or on the stovetop to maintain texture.
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 315mg
