Make dinner easy with this Frittata with Vegetables and Sausage recipe.
Frittatas are a great way to use up vegetables that are not at their prime. They are also a great way to make a little bit of bacon or sausage stretch to serve more people.
I don’t usually follow a recipe for frittatas. When I make frittata I tend to follow a basic plan, but I change it up depending on what I have on hand.
This Martha Stewart Frittata recipe from a 2007 copy of her Everday Food Magazine is the recipe that kind of inspired how I make frittatas.
I am sharing an exact recipe today, but it can be changed up so much by using what you have or what you like or dislike.
I use peppers, onions, mushrooms, and sausage in this recipe, but if I don’t have mushrooms I just leave them out.
Sometimes I make my frittata with bacon and sometimes I leave out the meat altogether.
This frittata with vegetables and sausage really is just a basic plan you can follow.
I use a couple of cups of vegetables cut up. I place them in a pan. For this recipe, I cut up some sausage and added it to the pan.
I cooked the vegetables for about twenty minutes, but this can vary depending on how many and the type of vegetables that you use.
Sprinkle with cheese. Cheddar cheese works great, but other types of cheese will work too.
Pour egg milk mixture over top.
Bake and enjoy!
These are the basic ingredients that I use. You can change up the vegetables based on what you have on hand. You can use bacon or ham in place of the sausage or leave out the meat altogether.
- green, red, or yellow pepper
- Dijon mustard
- shredded cheddar cheese
- cooked sausage or bacon is using meat
- 1 tabelspoon oil
- 1 or 2 green, red, or yellow peppers, chopped
- 1 onion, diced
- 8 ounces mushrooms sliced
- 8 eggs
- 1/2 cup milk
- 2 teaspoons dijon mustard
- 1/2 teaspoon salt
- 3/4 cup shredded cheddar cheese
- Preheat oven to 425 degrees.
- Combine vegetables, mushrooms, and cooked meat if using and oil.
- Spread into a skillet or oven-safe pan.
- Bake for 22-25 minutes or until vegetables are tender.
- While vegetables are baking combine eggs, milk, mustard, and salt in a bowl and whisk to combine.
- Remove the vegetable mixture from the oven and stir.
- Sprinkle with cheese.
- Pour egg mixture over vegetables.
- Bake for 20-25 minutes eggs are done and the center is set.
- Let rest for 5 minutes before cutting.
For gluten free version make sure to read labels on meat etc. to make sure that your ingredients are gluten free.
Amount Per Serving: Calories: 210Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 264mgSodium: 420mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 14g
Nutritional values are approximate and aren't always accurate.