Breakfast Frittata Recipe
User Reviews
5
Breakfast Frittata Recipe
Description
This Breakfast Frittata recipe starts by whisking eggs seasoned with paprika, garlic powder, salt, and freshly ground black pepper. The vegetables—red pepper, mushrooms, green onions, and spinach—and diced apple-flavored chicken sausage are sautéed in an oven-safe skillet with oil or bacon grease until softened and spinach just wilts. The eggs are poured over this mixture and cooked partially on the stove until edges set but center remains slightly wobbly.
The skillet is then transferred to a preheated 425°F oven to bake for about 9-10 minutes, finishing the set of the eggs without overcooking. The result is a moist, fluffy frittata with combined savory and sweet sausage flavor and tender vegetables.
For added cheese, the recipe suggests mixing shredded cheddar, fontina, or pepper jack with the eggs before cooking, and optionally topping with more cheese near the end of baking to melt. Undercooking slightly initially helps if planning to reheat later for meal prep.
Ingredients
- 9 egg large
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper freshly ground
- 1 Tablespoon oil or bacon grease
- 1/2 red pepper diced
- 4 mushrooms
- 1 chicken sausage chopped into bite-size pieces, Aidell's, apple flavored
- 3 green onions chopped
- 2 baby spinach handfuls
Instructions
- In a large bowl, crack the eggs and whisk them together with the paprika, garlic powder, salt and pepper. Set aside. Preheat oven to 425°F.
- In an oven-safe skillet or cast iron pan, heat the oil or bacon grease over medium-high heat. Add the chopped red peppers and sauté for 2-3 minutes, until they begin to soften. Add the mushrooms and sauté another minute. Add the sausage, green onions & spinach and cook just until spinach starts to wilt, about 1 minute.
- Reduce the heat to medium-low. Pour the eggs into the skillet over the sautéed vegetables & sausage and cover the skillet with a lid. Cook over medium-low heat, without stirring, until the egg begins to look set around the edges and start to release from the pan but the middle is still wobbly, about 5 minutes.
- Transfer the skillet with the frittata to the oven and let it bake for 9-10 minutes until the middle is set. If you are doing meal prep and plan to reheat the frittata later, try to undercook it just a little bit (maybe only 8-9 minutes). Then when you reheat each portion in the microwave it will be perfectly cooked.
Notes
- To make the frittata cheesier, mix 3/4 cup shredded cheddar, fontina, or pepper jack cheese into the eggs before cooking.
- Optionally, sprinkle an additional 1/4 cup shredded cheese on top during the last minute of baking to melt.
- If planning to reheat leftovers, undercook the frittata slightly to prevent overcooking during reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 256mg | 85% |
| Sodium | 346mg | 14% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1797IU | 36% |
| Vitamin C | 17mg | 19% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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