My Italian sausage frittata is one of those dishes that looks like you spent all morning in the kitchen, but comes together in under an hour with almost no fuss. Loaded with Italian sausage, red bell peppers, artichokes, spinach, and two kinds of cheese, it's a full meal in a single skillet - breakfast, lunch, or dinner, your call.
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This Italian sausage frittata is one of the most deceptively simple meals you can make - impressive enough for company, easy enough for a random Wednesday, and done in well under an hour from start to finish. One skillet, a handful of ingredients, and you're in business.
I say deceptively simple because I made this frittata professionally for years at the James Beard-nominated bakery where I worked for years. I had this Italian frittata on the menu almost every day, and it was a customer favorite, selling out fast. After dozens of frittatas a week, for years, I can practically make this one with my eyes closed at this point. Make it a few times and you'll be able to say the same thing.
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Why you'll love this recipe
- Bakery-tested - This recipe comes straight from years of making frittatas professionally at a James Beard-nominated bakery. It works.
- One skillet - Stovetop to oven, no extra dishes, no drama.
- Two cheeses - Tangy goat cheese and creamy melty mozzarella together in one bite. Yesss.
- Flexible - Swap the goat cheese if that's not your thing (more on that below). Make it a fridge clean-out. Leave out the sausage and go vegetarian. Do what works for you.
- Any meal, any time - Breakfast, brunch, lunch, dinner. It doesn't care. It's ready when you are.
Ingredients & Substitutions
Below is a photo of everything you need to make this Italian frittata. Here are the ingredients worth talking about and a few places where you can make changes.
- Italian sausage - I love the fennel-forward flavor of Italian sausage here. Use sweet or hot, whichever you prefer. Remove it from the casing if using links. If you want to go fully vegetarian, just skip the sausage and add more sauteed vegetables in its place.
- Goat cheese - This is where I have to talk to you. Goat cheese has a tangy, creamy flavor that adds something really special to this frittata. But I know that goat cheese is polarizing. Some people love it. Some people's reaction is "😖" If you are in that second group, you can substitute dollops of ricotta or mascarpone for a milder, creamier result without the tang. Both melt beautifully into the eggs. You will not be missing out.
- Mozzarella pearls - These little guys are just easy. No slicing, no chopping - they melt right into the frittata and give you those stretchy, gooey pockets of cheese in every bite. Fresh mozzarella torn into pieces works just as well.
- Marinated artichoke hearts - Drain them well before adding. The marinade is flavorful, but excess liquid is not your friend here and can affect the texture of your eggs.
- Heavy cream - This is what gives the eggs that soft, creamy, almost custardy texture. You can use half-and-half or whole milk if that's what you have, though the result will be a little less rich. Non-dairy milks like oat or almond work too.
- Baby spinach - Just a handful. It wilts down to almost nothing, so don't be alarmed. You want the flavor and color, not a full salad situation inside your eggs.
See recipe card below for a full list of ingredients and measurements.
Variations
Frittatas are one of the most flexible things you can cook. Here are a few directions to take this one:
- Cheese swap - Not a goat cheese person? Ricotta or mascarpone are both excellent swaps. Fontina, provolone, or even a sharp cheddar work beautifully if you want something more melty throughout.
- Vegetarian - Skip the sausage and add more sauteed vegetables. Mushrooms, zucchini, sun-dried tomatoes, or roasted red peppers all work well, just be sure to sauté them first so they don't release liquid into the eggs.
- Spicy - Use hot Italian sausage and add a pinch of red pepper flakes to the egg mixture.
- Breakfast-forward - Swap the Italian sausage for freshly ground breakfast sausage and trade the artichokes for sauteed onion and roasted potatoes.
Cynthia's Recipe Review
This is the frittata I made hundreds of times in a professional kitchen, and now it lives permanently in my home kitchen, which is arguably even better. The Boy agrees, and he is not easy to impress when it comes to Italian food. That's high praise. ❤️
The Frittata Formula (So You Can Make Your Own Without a Recipe Someday)
Here is the thing I learned from making hundreds (thousands?) of frittatas in a professional kitchen - once you understand the basic formula, you can make a frittata from almost anything in your fridge. There is no "wrong" combination as long as you stay roughly in this range:
- 8 large eggs whisked with 1 cup heavy cream
- About 1 cup of cheese
- About 2 cups of fillings (meat, vegetables, or both)
That's it. That's the whole formula. Sausage and artichokes today, potato and ham tomorrow, whatever fresh or leftover vegetables are sitting in your fridgenext week. The base stays the same, and the result is always something that looks impressive and tastes like you also worked in a professional kitchen.
If you want to save time in the morning, prep all your fillings the night before. Cooked sausage, chopped vegetables, crumbled cheese - store them in the fridge, and the next morning all you have to do is assemble and bake.
Quick Recipe Video
Step-by-Step Instructions
Take a breath. This is a skillet egg dish, not a soufflé. Follow the steps and the photos and you are going to be just fine.
Step 1: Preheat the oven to 400°F. Begin heating your oven-safe skillet over medium-high heat.
Step 2: Whisk the eggs, heavy cream, ½ teaspoon kosher salt, and black pepper together in a large bowl or measuring pitcher until completely combined. Set aside.
Step 2: Add the Italian sausage to the pan in a flat, even layer and let it cook undisturbed until it develops a browned crust on the bottom.
Step 3: Add the diced red bell pepper and remaining ¼ teaspoon kosher salt. Break the sausage into bite-sized pieces and cook for 2 to 3 minutes, until the pepper starts to soften and the sausage is cooked through.
Step 4: Add the drained artichoke hearts and cook for about 2 minutes, stirring occasionally, until they pick up a little color.
Step 5: Reduce the heat to low. Add the baby spinach and stir just until wilted. This happens fast.
Step 6: Sprinkle half the goat cheese and half the mozzarella pearls over the sausage and vegetables.
Step 7: Pour the egg mixture evenly over everything. Let it cook over low heat until the eggs start to set around the bottom and edges. Run a spatula around the outside edge. When the edge looks set and pulls cleanly away from the pan, turn off the heat.
Step 8: Top with the remaining goat cheese, mozzarella pearls, and the halved grape tomatoes. Transfer the skillet to the oven and bake for 15 to 20 minutes, until the edges are lightly golden and the center is just set with no jiggle.
Rest: Let the frittata rest for 10 minutes before slicing. I know. It is very hard to wait. Do it anyway. Garnish with fresh basil, flat-leaf parsley, or chives. Slice into wedges and serve straight from the skillet.
Cynthia's Helpful Tips
- Whisk the eggs thoroughly - Make sure the eggs and cream are fully combined before you pour them in. An unmixed yolk baking quietly in the corner of your frittata is a surprise nobody is asking for.
- Drain the artichokes well - Press them gently with a paper towel after draining. Excess liquid from the marinade can make the eggs watery.
- Don't rush the oven - Pull the frittata out while the center still has the tiniest bit of movement. It will continue to set as it rests, and an overcooked frittata goes dry fast.
- Check your skillet - Make sure your nonstick or cast iron skillet is oven-safe to at least 400°F before it goes in the oven. Most cast iron handles fine. I often use my Hexclad hybrid pan, which has amazing nonstick qualities. Traditional nonstick pan vary, so check the manufacturer's info if you are not sure.
- Make ahead - Cook the sausage and vegetables the night before and store them in the fridge. In the morning, whisk your eggs, assemble, and bake. This is a really practical move if you are serving a crowd at brunch. All the easy egg dish options on this site are in the eggs recipes section if you want more ideas.
Serving Suggestions
This frittata is great on its own, but if you want to make it a full spread, serve it alongside crispy home fries, my creamy cheese grits, or my balsamic tomatoes. A basket of homemade ciabatta on the table never hurt anyone either.
Recipe FAQs
Yes, and this is a totally valid swap. Goat cheese has a distinct tang that not everyone loves. Ricotta or mascarpone both give you a creamy result without the strong flavor. Fontina or provolone work well if you want something more melty throughout. Or just stick with the mozzarella.
You can prep the filling ingredients the night before and refrigerate them. The assembled, baked frittata also keeps well - store leftovers covered in the fridge for up to 3 days and reheat individual slices in a skillet over low heat or in a 300°F oven until just warmed through. Avoid the microwave if you can - it tends to make eggs rubbery.
A 10-inch oven-safe skillet is what this recipe is written for. If you use a larger skillet, the frittata will be thinner and will bake faster. A smaller skillet may cause the eggs to overflow, so stick close to that 10-inch size.
Yes! You sure can. My sheet pan frittata is a big hit around here! Because this recipe contains eight eggs, it may overflow a small sheet pan. Either reduce your eggs to six and your cream to ½ cup, or bake it in a large sheet pan.
The edges should be lightly golden and set. The center should have just the faintest wobble, not a full jiggle. A food thermometer inserted in the center should read 160°F. Remember that it continues to set as it rests.
Did you try this recipe?
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I appreciate it so much!
-Cynthia
📖 Recipe
Italian Frittata with Sausage and Vegetables
Recommended Equipment
- Nonstick pan check if oven safe to 400°F
- Hybrid pan like Hexclad
Ingredients
- 8 large eggs
- 1 cup heavy cream
- ¾ teaspoon kosher salt divided
- ¼ teaspoon black pepper
- 8 ounces Italian sausage loose or removed from the casing
- 1 small red bell pepper diced
- 6 ounce jar marinated artichoke hearts drained and quartered
- ½ cup baby spinach leaves
- 4 ounces goat cheese crumbled
- ½ cup mozzarella pearls
- 12 grape tomatoes halved
- Fresh basil flat-leaf parsley, or chives, for garnish
Instructions
- Preheat the oven to 400°F. Heat a 10-inch oven-safe nonstick or cast iron skillet over medium-high heat on the stovetop.
- Crack the eggs into a large bowl or measuring pitcher. Add the heavy cream, ½ teaspoon kosher salt, and black pepper. Whisk very well until completely combined. Set aside.
- Add the Italian sausage to the hot skillet and spread it into a flat, even layer. Let it cook undisturbed until it develops a browned crust on the bottom.
- Add the diced red bell pepper and remaining ¼ teaspoon kosher salt. Break the sausage into bite-sized pieces and continue cooking for 2 to 3 minutes, or until the pepper is just beginning to soften and the sausage is no longer pink.
- Add the artichoke hearts and cook for about 2 minutes, stirring occasionally, until they begin to develop a little color.
- Reduce the heat to low. Add the baby spinach and stir until just wilted.
- Sprinkle half of the goat cheese and half of the mozzarella pearls evenly over the sausage and vegetables.
- Pour the egg mixture evenly into the skillet. Let the Italian frittata cook over low heat until the eggs begin to set around the bottom and edges. Run a spatula around the outside edge. When the eggs have started to set and pull cleanly away from the pan, turn off the heat.
- Top with the remaining goat cheese and mozzarella pearls, then arrange the halved grape tomatoes over the top. Do not stir them in.
- Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the edges are lightly browned and the center is set and no longer jiggly. The internal temperature should reach 160°F.
- Remove from the oven and let the frittata rest for 10 minutes. Garnish with fresh basil, parsley, or chives, then slice into wedges and serve.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Video
Notes
- Drain the marinated artichokes well so they do not add excess liquid to the frittata.
- Goat cheese gives this Italian frittata a tangy, creamy flavor. Ricotta or mascarpone can be substituted for a milder flavor.
- Be sure your skillet is oven-safe to at least 400°F.
- The center should be just set when you remove the frittata from the oven. It will continue to firm slightly as it rests.
- For a vegetarian Italian frittata, omit the sausage and add additional sauteed vegetables.
A very nice frittata albeit the Italian one doesn’t involved the use of heavy-cream or milk otherwise it would be an omelette, pretty different 😉
We love it with a bit more creaminess ❤️ It’s something I learned cooking in a small bakery/cafe, where we sold 8 or 10 varieties of frittatas by the slice every morning!