Easy Stovetop Sausage & Pepper Frittata
A delightful American-style frittata (an Italian egg dish similar to an omelet but cooked flat), packed with savory sausage and colorful bell peppers, finished with gooey melted cheese, all cooked entirely on your stovetop!
Ingredients
- 2 links (about 4 oz total) breakfast sausage link
Substitute: 1 breakfast sausage patty, crumbled, or 1/2 cup ground sausage
- 1/2 medium red bell pepper
Substitute: Any color bell pepper
- 1/2 medium green bell pepper
Substitute: Any color bell pepper
- 4 large egg
Substitute: Egg whites for a lighter option
- 2 tbsp milk any type
Substitute: Cream or water for a lighter option
- 1/3 cup (Cheddar or Mozzarella) shredded cheese
Substitute: Provolone or Swiss cheese
- 1 tbsp olive oil
Substitute: Butter or vegetable oil
- to taste salt
- to taste black pepper
Equipment Needed
- • Medium non-stick skillet (8-inch, oven-safe if preferred but not required)
- • Chef's knife
- • Cutting board
- • Spatula
- • Mixing bowl
- • Whisk or fork
- • Lid for skillet
Nutrition (per serving)
Calories
1000
Protein
55g
Carbs
15g
Fat
75g
Instructions
- 1
Prepare your ingredients: Dice the breakfast sausage links into small, bite-sized pieces. Dice the red and green bell peppers into 1/2-inch pieces. In a mixing bowl, whisk together the eggs, milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined and slightly frothy.
⏱️ 8 minutes
Technique: mise en place (preparation)
- 2
Cook the sausage and peppers: Heat the olive oil in a medium non-stick skillet over medium heat. Add the diced sausage and cook, stirring occasionally, until it's browned and cooked through, about 5-6 minutes. Add the diced bell peppers to the skillet and cook for another 3-4 minutes, until they are tender-crisp (softened but still have some firmness).
⏱️ 8-10 minutes
Technique: sautéing (cooking quickly in a little fat while stirring)
- 3
Pour in the eggs: Evenly spread the sausage and pepper mixture across the bottom of the skillet. Pour the whisked egg mixture over the top. Gently shake the pan to ensure the eggs are evenly distributed.
⏱️ 1 minute
Technique: combining
- 4
Cook the frittata (stovetop): Reduce the heat to low. Let the frittata cook undisturbed for 5-7 minutes. You'll see the edges begin to set and pull away from the pan, and the top will start to look mostly set (no longer liquidy in the center, though it may still be slightly jiggly).
⏱️ 5-7 minutes
Technique: simmering (cooking gently just below boiling point) / gentle frying
- 5
Add cheese and finish: Sprinkle the shredded cheese evenly over the top of the frittata. Cover the skillet with a lid. Continue to cook on low heat for another 2-3 minutes, or until the cheese is melted and the frittata is fully set in the center (no more liquid egg).
⏱️ 2-3 minutes
Technique: melting / steaming
- 6
Serve: Carefully slide the frittata onto a cutting board. Slice into two equal wedges and serve immediately. It's also delicious at room temperature!
⏱️ 1 minute
Technique: serving
💡 Chef's Tips
For an even fluffier frittata, you can add 1/4 teaspoon of baking powder to the egg mixture. Ensure your skillet is truly non-stick for easy removal. If you don't have a lid, you can use a larger plate or a piece of foil to cover the pan.
⚠️ Common Mistakes to Avoid
- • Cooking on too high heat: This will burn the bottom of the frittata before the top has a chance to set. Keep the heat low.
- • Not covering the frittata: The lid creates steam, helping the top of the frittata cook through and the cheese to melt perfectly without needing an oven.
- • Overfilling the pan: This recipe is scaled for a medium (8-inch) skillet for 2 servings; using too small a pan will result in a very thick frittata that takes longer to cook.
Why Easy?
✓ What makes it easier:
- • Basic dicing and whisking
- • Cooking in a single pan on the stovetop
- • Simple concept of setting eggs
! What requires attention:
- • Requires patience for eggs to set slowly
