The Dish | Roasted Vegetable and Turkey Sausage Frittata

I love making frittatas. You can make them ahead and serve them for breakfast, but they make a delicious dinner with a green salad and crusty baguette. I have used turkey sausage and variety of veggies, but you can use any meat, veggies, and cheese you’d like. It’s a great way to clean out your refrigerator and it’s economical. It’s one of the first recipes I taught my boys to make.

  • 2-3 tablespoons olive oil
  • 2 small zucchinis diced
  • 1 red bell pepper seeded and diced
  • 1 red onion diced
  • 2 cups arugula washed and very dry
  • 2 cloves garlic minced
  • 1 pound Italian turkey sausage
  • 12 extra large eggs
  • 1 cup half and half or whole milk
  • 1 tablespoon ground mustard or Dijon
  • 2 1/2 cups grated fontina or mozzarella cheese
  • salt and pepper to taste about 4 tablespoons of each

Preheat oven to 375 degrees and grease a 9×13 baking dish.

Heat 2 tablespoons olive oil in a saute pan and cook the sausage about 7-10 minutes making sure you crumble as it cooks. Put sausage in the bottom of baking dish and spread evenly.

Add the additional olive oil and cook the onion for 3-4 minutes. Add the garlic and the rest of the veggies except for the arugula and salt and pepper. If it is too dry add more olive oil. Cook veggies for 7-10 minutes until zucchini is soft.

Add arugula and cook until it is slightly wilted. Add the cooked veggies to the baking dish and distribute evenly. Sprinkle 1 and 1/2 cups of the cheese over veggies and sausage.

In a large mixing bowl whisk eggs add the half and half or milk, mustard and some more salt and pepper. Pour egg mixture over the other ingredients in the baking dish and sprinkle the remainder of the cheese on top.

Bake the frittata 30-35 minutes, until puffed up and set in the middle. Let set for 10 minutes before you cut into it.

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