Italian Frittata with Sausage and Vegetables
This Italian Frittata Recipe is filled with Italian sausage, red bell pepper, artichokes, spinach, tomatoes, goat cheese, and mozzarella. It starts on the stovetop and finishes in the oven for a tender, flavorful frittata with golden edges and plenty of goodies in every slice.
Servings: 8 Servings
Calories: 348kcal
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.
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.
Nutrition
Calories: 348kcal | Carbohydrates: 4g | Protein: 15g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 228mg | Sodium: 637mg | Potassium: 268mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1888IU | Vitamin C: 28mg | Calcium: 102mg | Iron: 2mg
