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sausage, pepper, and onion frittata
I’ve been visiting my parents who have two cast iron pans which are about as old as my father. Sadly, I do not have one of my own yet. (I would love to have a Lodge Signature Series skillet. They look perfect.)
I made this frittata in one of their their well-seasoned pans on a rainy day. Sadly, the pictures of how I made it are too dark, so you will all have to use your imaginations.
I also made a low carbohydrate version by omitting the potatoes, which was just as good.
sausage and caramelized onion frittata
1 medium sized Yukon Gold potato, peeled and diced
1/2 pound (220g) breakfast sausage
1 small onion, chopped
1 teaspoon olive oil
1 teaspoon finely diced jalapeño pepper
1 red bell pepper, coarsely chopped
1 teaspoon fresh thyme
salt and pepper
1 cup sharp cheddar cheese, shredded
6-8 eggs, enough to fill the skillet
1. In a medium pot, boil potatoes in salted water (throw in about 1 teaspoon salt when water is boiling) until tender, about 6-10 minutes.
2. Preheat oven to 350 degrees (180 degrees, Celsius).In a cast iron skillet*, cook sausage over medium heat. Add in onion, and continue cooking until sausage is browned and onions begin to caramelize.
3. Add olive oil to pan. Stir in peppers, potatoes, and thyme. Allow the potatoes to brown in the pan, and stir occasionally to brown in other sides.
4. Shake the skillet, ensuring all ingredients are well-dispersed in the bottom of the skillet. Sprinkle with two-thirds of the cheese.
5. Crack eggs in a separate bowl, and scramble with a 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Pour over sausage mixture and sprinkle with remaining cheese.
6. Bake until cooked through, about 15-20 minutes.
*If you don’t have a cast iron skillet, you can use a skillet that is oven safe. If you don’t have one of those, simply turn the stove to very low and cover. Cook until heated through.
17 Responses to “sausage, pepper, and onion frittata”
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Hi, Jaime! I’ve really enjoyed reading your blog! Your recipes and photos are great, and I’m now totally buying the CDs of Narnia for my children (who’ve yet to be born). I’m looking forward to visiting again!
Beautiful! I finally got my husband to admit that baked eggs aren’t that bad, so, like you, as soon as I get a cast iron skillet I will be making them all the time!
We had something like this at a Bed and Breakfast we stayed at, and I wanted to get the recipe, but never did, so now I can just use yours! Thanks for sharing!
Again, great photos Jaime ! I just wanted to mention to others who may not have a cast-iron frying pan; I bake frittatas all the time in a ceramic quiche pan and they turn out beautifully.
Have a great fall weekend ! It’s Thanksgiving weekend here in Canada !
Mmmmmm!!!!!!!!!
This was all gone by the time I got to the fridge that had supposedly contained some left overs of this one… bummed… so bummed.
Looks yummy though, so very yummy
If you are in the market for a cast iron pan, try looking in hardware stores when you do your price comparison. Lodge is the ONLY brand, as far as I’m concerned. The only difference between a regular Lodge and a Lodge Logic is a bit of seasoning. Cook’s Illustrated did a test when Logic came out, and they said that the Logic series still needs a bit of seasoning, so keep that in mind when you get yours.
I wouldn’t know what to do without my cast iron. I have a large chicken fryer, two small pans that are perfect for eggs, and a grill pan that is too much fun to play with. When I first got the grill pan, I grilled everything in sight, just to try to get pretty grill marks. It was difficult to season, and difficult to clean, but the fun makes up for it.
One more tip with cast iron. I never use detergent on mine. I use kosher salt to clean it. That way it doesn’t build up any nasty flavors.
another place to find great cast iron pans, are antique shops. good and easy recipe, thanx
I found you from designmom and have spent the last hour drooling and pouring over every recipe you have ever posted. I look at recipe blogs a lot, but never feel too terribly inspired- but your blog. Oh my! I think I might just make some of these.
I just made this for Steve’s Birthday breakfast and it was a big hit. I am going to have to add this into the rotation.
Hi,
Does any one know where I can buy an Cast Iron Frittata Pan? Plz let me know if you do. My addy is NyteSyarr@yahoo.com
Tks,
Starr
A roommate urged me to read this page, brill post, interesting read… keep up the nice work!
Looks delicious, I might make it this weekend. What size pan would you recommend using?
BTW your marscapone and strawberry bruschetta quickly became a household favorite.
I think I used a 10″ pan, but a 12″ would work as well. Just fiddle with the number of eggs and cooking time.
Oh, and I’m glad you like that strawberry bruschetta, Joe. Wish I had some mascarpone right now. . .
Baked eggs are our favorite weekend brunch. And YES to cast iron skillet. every kitchen should own one… i have been using mine since i had my own kitchen and could not do without it. eggs, potatoes and thyme is classic and the sausages are a bonus. delicious!
This frittata looks yummy!! My cast iron skillet is my favorite thing ever! I use it almost every day
Why, thank you, Ashley! Aren’t skillets great? Is yours new or a hand-me-down? Since I wrote this post, a really good friend gave me one of hers that she had found at a yard sale.