Best Sausage And Pepper Frittata Recipes

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SAUSAGE AND PEPPER FRITTATA



Sausage and Pepper Frittata image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Extra-virgin olive oil
3 links hot Italian sausage, removed from the casing and crumbled
1 red bell pepper, 1/4-inch dice
1 yellow bell pepper, 1/4-inch dice
1 cup grated Parmigiano-Reggiano
12 eggs, beaten with 1/4 cup water
Salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat a nonstick 10-inch saute pan with olive oil. Add the sausage and brown. Add the peppers and saute until they are soft.
  • In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature.

SAUSAGE, RED PEPPER AND FETA FRITTATA



Sausage, Red Pepper and Feta Frittata image

Provided by Aaron McCargo Jr.

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons extra-virgin olive oil
1 cup chopped onion
1 pound hot Italian sausage, casings removed
1 tablespoon chopped garlic
1 tablespoon chopped fresh oregano
1 cup chopped roasted red peppers
8 large eggs
1/4 cup heavy whipping cream
1 cup crumbled feta cheese
Pinch of smoked salt
Freshly ground black pepper
1 bunch fresh chives, chopped
1 lemon, zested and juiced
1 cup sour cream
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • For the frittata: Preheat the oven to 325 degrees F.
  • In a large ovenproof saute pan over high heat, add the olive oil, onions, sausage, garlic and oregano, stirring frequently to break up the clumps. Add the roasted peppers and cook about 10 minutes.
  • In a large bowl, whisk together the eggs, cream, feta cheese, smoked salt and pepper. Pour the mixture into the saute pan and bake until the eggs are set and golden brown and the frittata pulls away from the sides slightly, about 35 minutes. Remove the frittata from the oven and let cool about 10 minutes.
  • For the sauce: In a small bowl, combine the chives, lemon zest and juice, sour cream and olive oil. Season with salt and pepper.
  • Cut the frittata into pieces and serve with dollop of the sour cream sauce.

SAUSAGE AND RED PEPPER FRITTATA



Sausage and Red Pepper Frittata image

This easy frittata recipe is the perfect option for when you are craving the classic Italian combo of sausage and peppers. Cooking the peppers and onions before adding the egg ensures every bite out of the oven is sweet and tender.

Provided by Food Network Kitchen

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

1 tablespoon olive oil
8 ounces sweet Italian sausage, casings removed and broken into small pieces
1 medium red bell pepper, diced
1 small onion, diced
1 tablespoon chopped fresh rosemary
12 large eggs
1/3 cup heavy cream
1 cup shredded Italian blend cheese
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 300 degrees F.
  • Heat the olive oil in an oven-safe, 10-inch nonstick skillet over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up the pieces with a wooden spoon, until no longer pink in the middle and cooked through, 6 to 7 minutes. Use a slotted spoon to remove the sausage to a plate. Add the pepper and onion to the skillet and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the rosemary and cook until just fragrant, about 1 minute.
  • Meanwhile, whisk the eggs, cream, cheese, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until combined. Remove the skillet from the heat and add the sausage. Pour the egg mixture on top and gently stir to incorporate the fillings. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes.
  • Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.

SAUSAGE-AND-PEPPER FRITTATA



Sausage-And-Pepper Frittata image

If you would like to make this all vegetables, skip the sausage and cook the vegetables with 1 pint grape tomatoes in 2 tablespoons olive oil.

Provided by CookingONTheSide

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb sweet Italian sausage, casings removed
1/2 teaspoon crushed red pepper flakes
1 green bell pepper, chopped
1 onion, chopped
1 tablespoon butter
8 large eggs
1/4 cup milk
salt
1 cup fresh mozzarella cheese, crumbled

Steps:

  • In medium nonstick, ovenproof skillet, cook the sausage and crushed red pepper, breaking up the meat, until browned, 7-10 minutes.
  • Using a slotted spoon, transfer to a medium bowl.
  • In the same skillet, add the bell pepper and onion and cook, stirring, until softened, about 7 minutes.
  • Stir in the cooked sausage and the butter; reserve the bowl.
  • Preheat the broiler.
  • In the same bowl, whisk together the eggs, milk and 1/2 t salt and pour into the skillet.
  • Cook, scrambling the mixture, until almost set; top with the mozzarella cheese.
  • Broil, leaving the oven door slightly open, until set in the center, about 5 minutes.

Nutrition Facts : Calories 448.6, Fat 28.9, SaturatedFat 12.7, Cholesterol 437.9, Sodium 999.4, Carbohydrate 8.4, Fiber 1, Sugar 2.6, Protein 38.2

SAUSAGE, BREAD, AND PEPPER FRITTATA



Sausage, Bread, and Pepper Frittata image

Categories     Bread     Salad     Pepper     Side     Bake     Lunch     Sausage

Yield serves 4 to 6

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
8 ounces sweet Italian sausage, removed from casing (about 2 links)
1 large bunch scallions, cut into 1/2-inch pieces
1/2 teaspoon kosher salt
1 red bell pepper, cut into 1/2-inch strips
8 large eggs
1/4 cup milk
1 1/2 cups 1/2-inch bread cubes, from a day-old loaf of country bread
1/4 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

  • Preheat oven to 375 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Cook the sausage, crumbling with the back of a wooden spoon, until the meat is no longer pink, about 3 to 4 minutes. Add the scallions, season with 1/4 teaspoon salt, and cook, stirring, until the scallions begin to wilt, about 2 to 3 minutes. Toss in the bell pepper, and cook, stirring, until wilted but not completely limp, about 8 to 10 minutes.
  • Beat the eggs with the milk and remaining salt in a bowl. Let the bread cubes soak in the egg-milk mixture until moistened, about 2 to 3 minutes. Reduce heat under skillet to medium-low, then pour in the eggs and bread and let cook, without stirring, until the eggs begin to set around the edges of the pan, about 2 to 3 minutes.
  • Sprinkle all over the top with the grated cheese. Put the skillet in the oven, and bake until frittata is set all the way through and the top is golden, about 18 minutes. Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature.

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