Lately, my family has been in a bit of a breakfast rut. Eggs, Bacon (or Sausage), and Hashbrowns. The typical breakfast. As delicious as this typical breakfast is, sometimes you just need a change…..something different from the norm.
That’s where the Frittata comes in!
Not only is this dish easy to make and delicious, but it’s fun to say in an Italian accent! Go ahead….say it a few more times. I’m not judging anyone!
The Frittata appears to be the Italian’s version of an Omelet. This dish is very satisfying yet healthy. It can even be made Whole30 compliant. Just omit the dairy! In this recipe, I used breakfast sausage and red bell peppers. There are so many different directions you can go with this dish so don’t be afraid to get creative and experiment with the ingredients that you use. This dish would be delicious with all different types of veggies thrown in. Bacon of course would make an excellent addition as well!
The best part of the Frittata? If you have leftovers, they reheat beautifully for breakfast, lunch, or dinner during the workweek.
2 tbs of olive oil or grass-fed butter (or a combination….which I like to do!) **Use olive oil if on Whole30**
2 cups of diced potatoes (I recommend Yukon Gold but any should do the trick!)
1 teaspoon of sea salt
1 teaspoon of pepper
1 tablespoon of Italian Seasoning
½ lb of ground breakfast sausage (cooked) OR 8 links of breakfast sausage (cooked and sliced) **Check ingredients if on Whole30**
1 small onion, diced (I used red but any kind will do!)
1 red bell pepper
1 clove of minced garlic OR 1 tsp. of garlic powder
½ cup of your favorite cheese (I used Havarti) ***Omit if you are on the Whole30***
- Preheat broiler. In a large, 10-12 inch (nonstick or cast iron) oven proof skillet heat butter/oil over medium high and add potatoes, salt, pepper, and Italian Seasoning. Sauté until golden, about 3-5 minutes. Cover and continue to cook over medium-low for another 3 minutes heat until the potatoes are just tender.
- While you wait for the potatoes to cook, whisk the eggs in a separate bowl and set aside.
- Add cooked breakfast sausage, onion, bell pepper and garlic to the skillet and sauté over medium-high heat for another 5 minutes or so.
- Pour the egg mixture over the potato mixture and cook over medium-high heat lifting up the cooked egg around the edges with a heatproof rubber spatula to allow the uncooked egg flow underneath for about 2 to 3 minutes. Reduce the heat to medium and cover until it appears mostly set (about 3- 5 minutes). It should have a moist top and center.
- Remove lid. If using cheese, evenly sprinkle over the top of the frittata and place skillet under broiler (about 5-7 inches below) and cook for an additional 3 minutes, turning your skillet frequently. Keep you eye on the frittata as you do not want it to burn! Remove once it is set and the cheese is bubbling.
- If you are using a non-stick skillet, transfer carefully on to a plate with the help of your spatula. It you are using a cast-iron skillet you can cut and serve wedges directly from the skillet.