This sausage, pepper, and onion frittata is one of my most favorite breakfasts I have been preparing lately. It's really filling so I feel satisfied until lunch.
Sausage, Pepper, and Onion Frittata with Cheddar Cheese
1 lb breakfast sausage (I used pork, but you can use whatever you like)
1 cup diced mixed color bell peppers
1/2 cup diced onion
1 tbsp heavy cream (optional)
4 oz sharp cheddar cheese (raw milk, if possible, also optional for Whole 30 or strict Paleo)
salt and pepper, to taste
1. Preheat oven to 350 degrees F.
2. In a medium oven-proof skillet over medium-high heat, crumble in the sausage and add the onions and peppers. Cook the sausage until cooked through and the onions and peppers are softened and lightly browned. Also be sure to cook off any excess water in the pan.
3. Meanwhile, in a medium bowl, beat the eggs with the cream and some salt and pepper, to taste. Fold in the cheese. Drop the heat of the skillet to medium. Pour the egg mixture over the sausage in the pan. Gently fold to combine. Cook the eggs without stirring for about 5 min or until the edges become solid. Put the pan in the oven and cook for 15 min or until the center is cooked through. Rest for 5 min before sliding out of the pan onto another plate to cut (or just cut it while it's still in the pan).
**optional prep method if you do not have an oven proof skillet: Preheat
the oven as in step 1. Cook the sausage and peppers as in step 2. Place
in a greased 8x8"-9x9" pan. Prepare the eggs as in step 3, but pour
them over the sausage mixture in the pan. Place the pan in the oven and
bake 30-35 min or until set in the middle. Rest 5 min before cutting and
- Servings per recipe: 8
- Per serving:
- Calories: 287
- Fat: 21.7 g
- Saturated fat: 11.4 g
- Cholesterol: 246.5 mg
- Sodium: 661.4 mg
- Carbohydrate: 3 g
- Fiber: 0.4 g
- Sugars: 1.2 g
- Protein: 18.2 g
Labels: bell peppers, breakfast, brunch, cheese, eggs, gluten-free, onion, Paleo, Primal, sausage