Description
This chicken sausage and pepper frittata is a protein-packed nutritious breakfast, and certainly a tasty way to squeeze in some extra vegetables! It all comes together in 1 pan, and reheats wonderfully for quick breakfasts throughout the week. Use your favorite cooked chicken sausage.
Ingredients
- 4 large eggs
- 4 large egg whites
- 1/2 cup (120ml) whole milk*
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3/4 cup (75g) shredded sharp white cheddar cheese*
- 1 Tablespoon olive oil
- 1/2 cup (65g) chopped yellow onion
- 1 cup (about 130g) chopped green bell pepper
- 2 cloves garlic, minced
- 6 ounces (170g) cooked chicken sausage, sliced (I use 3 2-ounce links)
- optional for garnish: fresh arugula
Instructions
- Preheat oven to 375°F (191°C).
- In a medium bowl, preferably one with a pour spout, whisk together the eggs, egg whites, milk, salt, and pepper. Whisk in the cheese. Set aside.
- Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the onion, bell pepper, and garlic. Cook for 5 minutes, stirring occasionally, until the onions and peppers begin to soften. Add sliced chicken sausage and cook for 3 minutes, stirring occasionally.
- Pour the egg-and-cheese mixture over the vegetables and sausage and cook for 5 minutes, without stirring, until bubbling/starting to set around the edges.
- Carefully transfer the skillet to the center rack of the oven, and bake for 22–26 minutes, or until the frittata is puffy and the center no longer wobbles/looks wet.
- Transfer the skillet to a wire rack, and let it cool for at least 10 minutes before slicing and serving. Frittata will continue to set as it cools. Top with fresh arugula for serving, if desired.
Notes
- Storage Instructions: Cover leftover frittata and store in the refrigerator for up to 5 days. Microwave individual slices to reheat or place slices on a lined baking sheet and bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed throughout.
- Freezing & Reheating Instructions: It’s best to freeze the fully baked and cooled frittata (unless you want to freeze the partially cooked egg mixture in your skillet, which—for best results—I do not recommend). Cool baked frittata completely, cut into slices, transfer slices to a freezer-friendly container, and cover tightly. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator, and microwave individual slice to reheat or place slices on a lined baking sheet and bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed throughout.
- Special Tools (affiliate links): Mixing Bowls With Pour Spout | Whisk | Cast Iron Skillet (or any oven-safe skillet that’s 2 inches deep and 10 to 12 inches in diameter)
- Using Whole Eggs: If you want to use all whole eggs (no extra egg whites), use 7 whole eggs and skip the additional egg whites.
- Milk: Whole milk provides the best taste and texture, but you can substitute lower-fat or nondairy milk in a pinch. Using heavy cream or half-and-half will make for a creamier texture.
- Sausage: Use cooked chicken, turkey, or pork sausage. The pre-cooked links are wonderful here, and you’ll need 6 ounces total. If the sausage isn’t cooked, add it with the onions and peppers to cook it. You can also skip the sausage and substitute 1 cup (120g) of chopped mushrooms. Add them with onions and peppers.
Keywords: chicken sausage frittata