Easiest Way to Prepare Delicious italian sausage frittata

italian sausage frittata. This easy sausage frittata recipe is a breakfast spin on classic Italian pepper and onions. It's a make ahead meal and one of the best quick dinner ideas. Can't do it.), Italian sausage, extra-virgin olive oil.

italian sausage frittata You can use whatever ingredients you want to make yours. Here I use some of my favorites. Browned potatoes and onions are the. You can have italian sausage frittata using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of italian sausage frittata

  1. You need 1 lb of italian sausage.
  2. You need 1/4 cup of green bell peppers or poblano peppers diced.
  3. Prepare 6 of eggs.
  4. It's 1/2 cup of shredded cheddar cheese.
  5. It's 1 of salt and pepper to taste.

I used Turkey Italian sausage and it came out dry. Maybe It Missed the Fat From Pork Sausage. Combine vegetables and Johnsonville® Sausage in this frittata recipe for a delicious way to eat veggies for breakfast! Frittata, an Italian egg pie with potatoes and roasted sausage.

italian sausage frittata step by step

  1. preheat oven to 400°F fahrenheit.
  2. cook italian sausage in an oven safe skillet ( cast iron works well) over medium high heat breaking sausage into fine crumbles as it browns.
  3. pour off grease, mix in diced peppers, and cook 2 to 3 minutes more. turn off heat. whisk 6 eggs in a large bowl, stir in 1/4 cup cheese and season with salt and pepper.
  4. pour egg and cheese mixture into skillet with sausage and peppers. bake frittata at 400°F for 15 to 20 minutes or until eggs are firm, toss on the remaining cheese in the last 5 minutes.

Use the basic recipe and include your favorite ingredients. Italian Sausage Frittata with CaserecceLive Free, Gluten Free. Italian Sausage Frittata recipe: Try this Italian Sausage Frittata recipe, or contribute your own. Frittatas make a quick supper, perfect for a busy weekday meal. Enjoy this hearty frittata made with sausage and cheese - perfect for Italian dinner.

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