Vegetable & turkey sausage frittata.

We love frittatas in my house.  Plus leftovers can be re-purposed into a great breakfast the following morning.  Another great thing about this type of dish is that you can use what veggies and meat you have on hand.  Easily adapted to a vegetarian dish by omitting the meat.  So many options!


8 eggs, room temperature
1 lb of lean turkey sausage (I used hot) with the casing removed – cooked and crumbled into smaller pieces
1/4 c of grated parmesan cheese (not packed down in the measuring cup)
Fresh basil
Salt and pepper
2 small zucchinis sliced thin
1/4 of an onion, diced
1 large yellow pepper, chopped
Olive oil

Preheat oven to 350 degrees and spray your pie pan with a non stick spray. Set aside.

In a mixing bowl, whisk together the eggs, parm and seasonings.  Set aside.

In a skillet over medium heat, heat olive oil.  Add the peppers, onions and zucchini slices.  Cook until fork tender.  Remove and add to the egg mixture. Then add the cooked sausage crumbles.  Pour into your prepared pan.  Bake for 20-30 minutes or until the egg mixture is set and firm.  Slice into pieces and serve.

— Knead to Cook

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