If you’ve read any of my recent posts, you’ve probably seen this one, which is basically a summary of all the delicious (and usually fattening) food Eric and I consumed at various points between Christmas and New Year’s Day. If you read that post, you probably remember this picture of the brunch we made for ourselves on New Year’s Day:
Today I want to share the recipe for the frittata we made that morning.
Frittatas are awesome because they’re relatively inexpensive to make and easy to throw together. They’re also incredibly versatile … If the ingredients we used don’t sound good to you, you can always use this recipe as a basic guideline and add whatever you like.
Sausage, Onion, Pepper, and Tomato Frittata
Adapted from a recipe on Skinnytaste.
- 1 tbsp olive oil
- 5 large eggs
- 4 large egg whites
- 1 cup white onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 large sausage links, casings removed (I used chicken sausage with spinach and feta, and it was delicious)
- 1 cup shredded cheddar Jack cheese
- 1 tomato, sliced into rings
- 2 tsp sea salt, divided
- 2 tsp black pepper, divided
- Fresh avocado for serving (optional)
- Preheat the oven to 400 degrees.
- Heat the olive oil in a 10 inch skillet. Crumble the sausage into the warm skillet and cook until browned.
- Add the diced white onion, red bell pepper, and yellow bell pepper. Cook until the vegetables have slightly softened.
- While the vegetables and sausage are cooking, whisk together the eggs, egg whites, cheese, 1 tsp sea salt, and 1 tsp black pepper in a medium bowl.
- Once the vegetables and sausage have finished cooking, pour the egg and cheese mixture into the skillet. Be sure to cover all of the vegetables and sausage! (You may have to tilt your skillet a bit to make sure everything is completely covered. If you don’t have to do this, you’re probably better at pouring things evenly than I am.)
- Place the sliced tomatoes in a circular pattern across the top and season with the remaining sea salt and black pepper (1 tsp each).
- When the edges begin to set, move the skillet into the oven. (This should only take about 2 minutes or so, so make sure you keep an eye on it after you’ve added the eggs and tomatoes!)
- Bake the frittata for 15-18 minutes, or until completely cooked through.
- Top with fresh avocado, if desired.
I would like to note that we bought the eggs used in the frittata at Whole Foods. They were cage free brown eggs, and although they were a little more expensive, I’d highly recommend using them for a frittata recipe. Eric and I made a frittata about a month or so ago (our first time making one) with regular white eggs and it wasn’t as good as this one. Yes, it could be due to inexperience on our part, but the eggs just didn’t get as fluffy or taste as fresh. (I didn’t even share that recipe here because the pictures were kind of awful.) After making this, we determined that we’ll only use cage free brown eggs in future frittata recipes.
(And no, this isn’t a sponsored post … But if someone from Whole Foods wants to send me free shit, please feel free. I love that place and will happily sing its praises on this blog!)