Description
A savory and colorful sausage frittata loaded with peppers, onions, and spicy jalapeños, cooked on the stovetop and finished under the broiler for a perfectly set, golden top. This hearty breakfast or brunch dish serves six and combines the rich flavors of browned Kolbossa sausage with tender sautéed vegetables and fluffy eggs.
Ingredients
Sausage and Vegetables
- 2 tablespoons extra virgin olive oil (divided)
- 2 cups sliced Grimm’s Fine Foods Kolbossa Sausage Bites (1/4-inch thick)
- 1 cup chopped red onion
- 3/4 cup chopped red pepper
- 3/4 cup chopped green pepper
- 1/4 cup chopped jalapeño pepper
- 3 cloves garlic (minced)
Egg Mixture
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground black pepper
Instructions
- Heat oil and brown sausage: Add 1 tablespoon of olive oil to a 10-inch cast iron skillet and heat over medium heat. Add the sliced sausage pieces and cook until browned on both sides, about 5-7 minutes. Remove the sausage and set aside on a plate.
- Sauté vegetables: Using the remaining tablespoon of olive oil, grease the bottom and sides of the skillet. Add the chopped red and green peppers, red onion, and jalapeño pepper. Sauté for 2-3 minutes until they start to soften. Add minced garlic and cook for an additional 2 minutes, stirring frequently to prevent burning.
- Combine sausage and vegetables: Return the browned sausage slices to the skillet and stir to combine evenly with the sautéed vegetables.
- Prepare and add eggs: In a medium bowl, whisk together the eggs, kosher salt, crushed red pepper flakes, and black pepper. Pour the egg mixture evenly over the sausage and vegetables in the skillet. Reduce heat to medium-low to prevent burning and gently swirl the egg around the edges to promote even cooking.
- Cook frittata on stovetop: Allow the eggs to cook undisturbed for 5-7 minutes, until they begin to set around the edges but are still slightly runny in the center.
- Broil to finish: Transfer the skillet to the oven and broil for 2-3 minutes, or until the top of the frittata is fully set and golden brown.
- Rest and serve: Remove the frittata from the oven and allow it to rest for a few minutes before slicing into six portions and serving.
- Store leftovers: Place any leftover frittata slices in an airtight container and refrigerate. Consume within 3-4 days for best taste and safety.
Notes
- Use a cast iron skillet for even heat distribution and to withstand broiling.
- If your oven does not have a broiler, you can finish cooking the frittata at 350°F (175°C) until set, about 8-10 minutes.
- Adjust the amount of jalapeño according to your spice preference.
- For a fluffier texture, you can add a splash of milk or cream to the eggs before whisking.
- Ensure the garlic is stirred constantly to prevent it from burning and turning bitter.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
