I honestly don’t know what “frittata” translates to, but I think it should mean, “when omelette marries quiche and drops a crust”–there is a reason I don’t work in linguisitcs. No matter how you put it this sausage frittata recipe is one my family loves to eat. And it can be made for breakfast, lunch or dinner. We usually have it for dinner, cause it only takes 30 minutes to prep and then we are sitting at the table eating.
I discovered frittatas when we were trying out a low carb diet. We now refer to said diet as “Chicken for Life,” because you ate chicken (eggs) for breakfast, chicken salad for lunch and grilled chicken breasts for dinner and gobs or protein shakes….We did not like this way of life and promptly stopped. Although my family really liked frittatas so we decided to keep that part. And given it was so easy to prepare, I was willing to add it to the family menu.
As you can see, the recipe for a sausage frittata is basically a crustless quiche. That is one of the reasons it is such a quick and simple recipe to make on a weeknight. I think of this as a dinner in my house. Breakfast is whatever you decide to make and we usually decide to make toast. My paradigm does not limit it to dinner. Make it for breakfast, if you have time or if it’s Sunday. It’s certainly simple enough that in a sleepy morning stupor you could muddle through the process. And if not it just become scrambled eggs right?
Green Pepper and Sausage Frittata Recipe
- 8 eggs large
- 1/2 cup white cheddar cheese or 4 oz, shredded
- 1/4 cilantro chopped
- 8 oz breakfast sausage not links or patties
- 1/2 onion chopped
- 1 green pepper chopped
- Salt and pepper to taste
Preheat the oven to 425 degrees.
beat the eggs, cheese and cilantro together. Set aside.
Spray10 inch non stick pan with non-stick spray and warm over medium-high heat. Add sausage and cook for 3 minutes.
Add the onion and cook for 3 minutes until the onion is translucent
Add the green pepper and saute 3-4 minutes more.
Shake the pan to evenly distribute the fillings.
Pour the egg mixture into the fry pan. Let the eggs set until the edges begin to cook or look dry.
Carefully move the fry pan to the oven to bake for 10-14 minutes until set in the center.
Once cooked you can serve it from the pan or carefully slide it out onto a plate for cutting into 8 wedges.
Can be served immediately, at room temp or even cold.