Baked Provolone and Sausage Frittata
A hearty oven-baked frittata made with savory Italian sausage, melted provolone cheese, and tender sautéed vegetables — perfect for breakfast or brunch.
Equipment
- Oven-safe skillet
- Mixing Bowl
Ingredients
Sausage Mixture
- 1 lb Italian sausage casings removed
- ½ yellow onion diced
- 1 red bell pepper diced
- 1 tbsp olive oil
Egg and Cheese Mixture
- 8 large eggs
- ⅓ cup whole milk
- 1 cup provolone cheese shredded
- ¼ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat. Add Italian sausage and cook until browned, breaking it apart as it cooks.
- Add diced onion and red bell pepper. Sauté for 3–4 minutes until softened.
- In a mixing bowl, whisk together eggs, milk, salt, and black pepper.
- Pour the egg mixture evenly over the sausage and vegetables. Sprinkle provolone and Parmesan cheese on top.
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the center is set and lightly golden.
- Allow to cool slightly before slicing and serving.
Notes
You can substitute turkey sausage for a lighter option or add spinach and mushrooms for extra vegetables. Store leftovers in the refrigerator for up to 4 days.