Tuscan Sausage Breakfast Frittata Recipe

Italian cuisine · 420 calories

Tuscan Sausage Breakfast Frittata recipe

About this recipe

The Tuscan Sausage Breakfast Frittata is a hearty and protein-packed Italian dish perfect for busy professionals who crave a flavorful start to their day. This frittata combines savory Italian sausage, vibrant bell peppers, juicy cherry tomatoes, and creamy eggs to create a satisfying breakfast that’s easy to prepare and bursting with flavor. A sprinkle of dried oregano and fresh basil adds a Tuscan touch, while the golden-brown cheese crust makes it ideal for meat lovers and spice enthusiasts alike. Whether it’s a quick weekday breakfast or a leisurely weekend treat, this frittata is sure to impress. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 6 pcs White Eggs
  • 1 kg Bell Peppers
  • 1 piece Yellow Bell Pepper
  • - Baby Tomatoes
  • 250 g Spinach
  • 140 g Mozzarella Cheese Shredded
  • 500Ml Gaia Extra Virgin Olive Oil (500ml)
  • 20 g Oregano
  • 60G Primi Piatti Red Chilli Flakes
  • 100 g Salt
  • 50 g Black Pepper
  • - Basil Leaves

Instructions

  1. 1. Preheat your oven to 180°C (356°F). Heat olive oil in a large oven-safe skillet over medium heat.
  2. 2. Add the Italian sausage to the skillet and cook, breaking it into small pieces with a spatula, until browned and fully cooked, about 5-6 minutes. Remove the sausage and set aside.
  3. 3. In the same skillet, sauté the diced red and yellow bell peppers until slightly softened, about 3-4 minutes. Add the cherry tomatoes and cook for another 2 minutes. Stir in the spinach and cook until just wilted.
  4. 4. In a bowl, whisk the eggs with dried oregano, red chili flakes, salt, and black pepper. Pour the egg mixture into the skillet, spreading it evenly over the vegetables.
  5. 5. Evenly distribute the cooked sausage over the egg mixture. Sprinkle the shredded mozzarella on top.
  6. 6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the cheese is golden and bubbly.
  7. 7. Remove the skillet from the oven and let the frittata cool slightly. Garnish with fresh basil leaves, slice into wedges, and serve warm.