Italian Garden Frittata

Name: Italian Garden Frittata
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 tablespoon olive oil; 0.5 pound mild Italian sausage (casings removed); 1 yellow onion (small, chopped); 1 zucchini (medium, diced); 1 pint cherry tomatoes (halved); 8 eggs (large); 0.5 cup milk (any kind); 0.5 cup shredded Parmesan cheese; 0.25 cup fresh basil (chopped); 0.5 teaspoon dried oregano; 1.25 teaspoon salt; 0.75 teaspoon black pepper; 2 pound Yukon Gold potato (cut into 1-inch pieces); 1 tablespoon fresh rosemary (chopped)

A delightful baked egg dish loaded with zucchini, cherry tomatoes, and savory Italian sausage. Served with crispy rosemary roasted potatoes for a comforting and complete meal.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 8
Cuisine: Italian
Difficulty: Medium
Cost: $2.13/serving

Dietary

Nut-Free
High-Protein
Low-Sugar

Ingredients

3 tablespoon olive oil
0.5 pound mild Italian sausage (casings removed)
1 yellow onion (small, chopped)
1 zucchini (medium, diced)
1 pint cherry tomatoes (halved)
8 eggs (large)
0.5 cup milk (any kind)
0.5 cup shredded Parmesan cheese
0.25 cup fresh basil (chopped)
0.5 teaspoon dried oregano
1.25 teaspoon salt
0.75 teaspoon black pepper
2 pound Yukon Gold potato (cut into 1-inch pieces)
1 tablespoon fresh rosemary (chopped)

Instructions

Preheat oven to 375°F (190°C).
In a large oven-safe skillet (preferably cast iron), heat 1 tablespoon olive oil over medium-high heat. Add 1/2 pound mild Italian sausage (casings removed) and cook, breaking it up, until browned. Remove sausage from skillet and drain most of the fat, leaving about 1 tablespoon.
Add 1 small chopped yellow onion to the skillet and cook until softened, about 3-5 minutes. Stir in 1 medium diced zucchini and 1 pint halved cherry tomatoes. Cook for another 5-7 minutes until vegetables are slightly tender.
Return the cooked sausage to the skillet. Spread the mixture evenly.
In a large bowl, whisk together 8 large eggs, 1/2 cup milk, 1/2 cup shredded Parmesan cheese, 1/4 cup chopped fresh basil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour the egg mixture over the sausage and vegetables in the skillet.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden brown on top.
While the frittata bakes, prepare the roasted potatoes. Toss 2 pounds Yukon Gold potatoes (cut into 1-inch pieces) with 2 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 3/4 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet. Roast in the same oven (if space allows) or a separate oven at 400°F (200°C) for 25-30 minutes, turning halfway, until crispy and tender.
Let the frittata rest for a few minutes before slicing. Serve with the crispy rosemary roasted potatoes.

Notes

This frittata can be made ahead and enjoyed warm or at room temperature. It's a great option for meal prep breakfasts or lunches too. Ensure the potatoes are in a single layer for maximum crispiness.

Nutrition (per serving)

Calories: 420
Protein: 24.5 g
Carbohydrates: 38.2 g
Fat: 20.8 g
Fiber: 4.1 g
Sodium: 590 mg
Saturated Fat: 7.5 g
Sugar: 4.1 g
Cholesterol: 220 mg