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serving slice of frittata from the pan

Italian Sausage Frittata Recipe with Peppers and Onions

This easy sausage frittata recipe is a breakfast spin on a classic Italian peppers and onions dish. It's a make ahead meal and one of the best quick dinner ideas around. It's also gluten-free, paleo, whole30 friendly. 
Prep Time 5 minutes
Total Time 25 minutes
Servings 4


  • 2 tablespoons olive oil divided
  • ½ pound hot Italian chicken or turkey sausage casings removed
  • 1 small sweet onion halved and thinly sliced
  • 1 orange pepper thinly sliced
  • 1 red pepper thinly sliced
  • 1 teaspoon sea salt divided
  • 8 large eggs
  • 2 teaspoons fresh oregano leaves


  • Preheat the broiler.
  • In a large (15-inch) oven-proof skillet, heat 1 tablespoon of the oil. Cook the sausage over high heat, breaking it apart with your spatula into 1-inch pieces (or smaller), until browned, about 5 minutes. Remove to a plate.
  • Add the remaining oil to the skillet. Saute the onion and peppers over medium heat, scrapping up any brown bits from the bottom of the pan, until very soft and caramelized, about 10 minutes.
  • Meanwhile, in a large mixing bowl, beat the eggs with 1/2 teaspoon salt until the yolk and whites are very well combined.
  • Add the sausage back to the pan and stir to combine. Season the mixture with the remaining ½ teaspoon salt and arrange the veggies in an even layer. Reduce the heat to low and pour the eggs over the sausage and vegetables, making sure the pan is evenly coated with eggs. Cook until the sides are set and there’s just a shallow layer of uncooked eggs on the top, about 5 minutes.
  • Sprinkle the oregano over the top, if using, and transfer the pan to the broiler. Cook for 2 minutes, until the top is cooked and beginning to lightly brown. Remove from the oven and allow the frittata to sit in the pan for at least 5 minutes before slicing. Cut into wedges and serve warm alongside a simple salad as breakfast, lunch, or dinner.



Serving: 4g