Sausage and Red Pepper Frittata - 20 Dishes

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This easy oven baked sausage and red pepper frittata is the perfect keto breakfast. It raises up beautiful and everyone will love the mix of sweet and savory flavors.

Depositphotos 189990240 l 2015 Sausage and Red Pepper Frittata

Sausage and Red Pepper Frittata

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Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 8 people
Calories: 300kcal


  • 1 tbsp olive oil
  • 8 oz sweet italian pork sausage casings removed and broken into small pieces
  • 1 bell peppers red, diced
  • 1 c onions diced
  • 1 tbsp fresh rosemary chopped
  • 12 eggs
  • .33 c heavy cream
  • 1 c italian cheese blend shredded
  • 1 tsp sea salt
  • .5 tsp ground black pepper


  • Preheat the oven to 300 degrees F.
  • Heat the olive oil in an oven-safe, 10-inch nonstick skillet over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up the pieces with a wooden spoon, until no longer pink in the middle and cooked through, 6 to 7 minutes. Use a slotted spoon to remove the sausage to a plate. Add the pepper and onion to the skillet and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the rosemary and cook until just fragrant, about 1 minute. 
  • Meanwhile, whisk the eggs, cream, cheese, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until combined. Remove the skillet from the heat and add the sausage. Pour the egg mixture on top and gently stir to incorporate the fillings. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes.  
  • Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.  


Calories: 300kcal | Carbohydrates: 4g | Protein: 16g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 283mg | Sodium: 623mg | Potassium: 231mg | Fiber: 1g | Sugar: 2g | Vitamin A: 966IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 2mg
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