Italian Frittata

5 from 1 vote

Breakfast, lunch, or dinner, this Italian Frittata combines Italian sausage, vegetables, and two cheeses (one tangy and one melty) to make a delicious meal in under an hour!

Prep Time20

Cook Time35

Total Time55

Course: Breakfast, Brunch, Main Course

Cuisine: American, Italian

Servings: Servings

Calories: 398kcal

Author: Cynthia

Ingredients

8 large eggs
1 cup heavy cream
12 oz Italian sausage, loose or removed from casing
1 small red bell pepper, diced
1 cup marinated artichoke hearts, quartered
½ cup baby spinach leaves
4 oz goat cheese, crumbled (you can use ricotta or even dollops of cream cheese or mascapone if you aren’t a goat cheese fan)
6 pieces ciliegine mozzarella (small balls), halved
12 grape tomatoes, halved
Herbs, (basil, flat leaf parsley, chives) for garnish

Instructions

Preheat oven to 350°. Spray a 10 inch cast iron pan with non-stick spray. If you don’t have a cast iron pan, you can spray a round baking dish. Just be sure to cook the ingredients in another pan and then transfer to the dish for baking.
Crack eggs into a large bowl. Add heavy cream and whisk together very well. Set aside.
Brown the Italian sausage in the cast iron pan (or any pan if using a baking dish) over medium-high heat until no more pink remains and the sausage is brown and crispy. Transfer to a paper towel-lined plate.
In the same skillet, sauté the red bell pepper until just starting to soften, about 2-3 minutes. Add the quartered artichoke hearts and allow to just get a bit of color on them, another 2 minutes or so. Turn off the heat and toss in a large handful of baby spinach leaves and stir until wilted.
Pour the egg and cream mixture into the pan and stir to evenly distribute everything. The residual heat from the skillet will begin to cook the eggs on the bottom and sides.
Top the frittata with the crumbled goat cheese, halved mozzarella balls, and sliced grape tomatoes. Don’t worry about stirring them in. The cheese will melt in and the tomatoes with caramelize on top.
Cook in 350° oven for 35-40 minutes, or until the edges are browned and the center is no longer jiggly. The internal temperature should be 160°f for the safe serving of eggs.
Allow to cool for 10 minutes, then garnish with fresh herbs, slice into wedges, and serve.
Frittatas are best served warm or at room temperature and can stay out for up to an hour, allowing for an extra lazy breakfast or brunch. Or even dinner. After that, store the frittata in wedges in an airtight container in the fridge for up to two days. Allow individual servings to come to room temperature again, before microwaving for about 30 seconds.

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