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Sausage and pepper frittata

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Sausage and pepper frittata

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sausage and pepper frittata

I love frittatas not only because they put to good use left over ingredients, but because they are a “hands off” kind of breakfast. You assemble an array of ingredients and simply toss them in. Then let the stove do all of the work while you sip your morning coffee. This sausage and pepper frittata has to be one of my favorites. Its intense and packed full of flavor. I could eat a whole one myself. Oh, and I forgot to mention, picky baby eaters might enjoy these. Its a great way to sneak in those veggies that otherwise get tossed to the floor.

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Dice up 2 green onions (green parts only). Then chop up about 1/4 of a cup of Italian sausage. You can add more sausage if you like. This is probably the minimal amount needed. Also, finely chop 1/4 of a cup of red bell pepper.

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Add 1 tbsp of olive oil and 1 tbsp of butter into a small skillet. Warm to melt the butter but keep the skillet from getting hot. Beat up 4 eggs in a bowl and mix in 1/4 of a cup of milk. Pour the eggs mixture into the skillet. Now its time to add the chopped ingredients. I do this at the end so that you can evenly disperse all of the ingredients and no clumps are formed. Set heat to medium low and cover the skillet for 10 minutes. When the sausage and pepper frittata is done, slice into wedges like you would a pizza. Pepper to taste. I refrained from using salt in this recipe because the Italian sausage is salty enough.

Sausage and pepper frittata
Recipe Type: Breakfast
Cuisine: Italian
Author: Justin
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 4 eggs
  • 1/4 cup of milk
  • 1/4 cup of Italian sausage (chopped)
  • 1/4 cup of red bell peppers (diced)
  • 2 green onions, green parts only (diced)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • Pepper to taste
Instructions
  1. Dice up 2 green onions (green parts only). Then chop up about 1/4 of a cup of Italian sausage. You can add more sausage if you like. Finely chop 1/4 of a cup of red bell pepper.
  2. Add 1 tbsp of olive oil and 1 tbsp of butter into a small skillet. Warm to melt the butter but keep the skillet from getting hot.
  3. Beat up 4 eggs in a bowl and mix in 1/4 of a cup of milk. Pour the eggs mixture into the skillet. Now its time to add the chopped ingredients. I do this at the end so that you can evenly disperse all of the ingredients and no clumps are formed. Set heat to medium low and cover the skillet for 10 minutes.
  4. Slice into wedges like you would a pizza. Pepper to taste. I refrained from using salt in this recipe because the Italian sausage is salty enough.

 

 

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Justin

I'm Justin: food blogger and coffee addict. I live in Southern Ohio, cooking up great food and adventures.

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