Sausage and Veggie Frittata

When people hear the word “frittata” they automatically think “difficult.”  Nothing could be further from the truth.  Frittatas are simple to make.   You can whip one up in less than half an hour.  Heck, you could prepare them, mostly, in advance and just cook them in the morning.

One 10¾” frittata will feed 2 grown men or a family of 4 quite nicely if served with a side dish or a nice salad.

The biggest thing to remember when cooking frittata is the eggs are bland.  In order to get by the blandness of the eggs, don’t hesitate to over season the filling.  When I make the filling I make it so it tastes good, but is a tad heavy on seasoning.  When the dish is cooked, the eggs will balance out the seasoning.

With that said, let’s make a Frittta.

Sausage and Veggie Frittata
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

The star of this dish are the fresh asparagus and the light fluffy eggs.  Feel free to add whatever meat or veggies you wantwp.  Some of the best frittatas are very simple concoctions of whatever leftovers you can find in your fridge.

Course: Breakfast
Cuisine: American
Servings: 4 People
Author: John Winslow
  • 6 Large Eggs
  • 2 Large Sausages (bratwurst) Sliced
  • 1/2 Green Bell Pepper Diced
  • 1 Medium Potato Diced
  • 1/2 Onion Diced
  • 1 Medium Tomato Diced
  • 7 Sprigs of Asparagus Cut in ¾” pieces
  • 1 Cup Grated Cheddar, Mozzarella, or Gruyere cheese Divided
  • 2 Tsp Salt Divided
  • 1 Tsp Cumin
  • 1 Tsp Onion salt
  • 1 Tsp Smoked Paprika
  • 1 Tbsp Worcestershire Sauce
  • 1/2 Tsp Ground dry mustard
  • Pepper to taste
  • 3 Tbsp Sour Cream
  • 1 Tbsp Cold water
  1. Preheat oven to 375°F

  2. Add a tbsp of Veggie oil to a cast iron frying pan.  Brown the sliced sausage. In another cast iron pan on medium heat, cook the potato and onion in Veggie oil, adding the green pepper, tomato, and lastly, the asparagus. Cook until the asparagus has just about lost its crunch. Season with all but ½ tsp of the salt.

  3. Add the meat to the veggie mix and stir. Spread a thin layer of sour cream over top of the mixture. Then top the mixture with ½ of the grated cheese. Turn down the heat to medium low.

  4. In a bowl, beat the eggs.  Add 2 tbsp of water and ½ tsp of salt.  Pour over the veggie and meat mixture in the cast iron pan. Turn heat up to medium. Allow to cook on the stove until the egg on the sides of the pan is cooked, not brown, just solid. Place pan in the 375° oven.

  5. When the top of the egg has solidified, not browned, just solidified, remove from the oven and sprinkle the remaining grated cheese over the egg. Turn the oven to low broil, and return the pan to the oven.

  6. When the cheese has melted and is browning nicely (about 5 minutes), remove from the oven and let sit for 5 minutes to cool and solidify a bit.  Serve hot with a nice cool salad.

Recipe Notes

If you want to live dangerously, substitute the layer of sour cream for a layer of cottage cheese or ricotta.

Substitute onions for shallots for a more refined taste.

do not EVER put tofu in frittatas or any other meal!!