Summer Vegetable & Sausage Frittatas

Summer Vegetable & Sausage Frittatas

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  • Prep Time


  • Total Time


  • Servings



  • 6


  • 1

    cup heavy cream

  • salt and freshly ground pepper, to taste

  • 4

    breakfast sausages, cut diagonally, into ¼ inch slices

  • 1

    cup diced zucchini

  • ½

    cup diced red bell pepper

  • ½

    cup diced yellow onion

  • ¼

    cup minced fresh flat leaf parsley

  • 2

    tbsp thinly sliced fresh basil

  • ¼

    cup plus 2 tbsp grated Parmigiano-Reggiano cheese

  • cup crumbled goat cheese (chevre)


Preheat an oven to 400 degrees. Butter 2 oval gratin dishes. In a large bowl, whisk the eggs until blended. Whisk in the cream and season with salt and pepper. Stir in the sausages, zucchini, bell pepper, onion, parsley, basil, the 1/4 cup Parmigiano-Reggiano cheese, and the goat cheese. Divide the egg mixture between the prepared dishes and top each with 1 tbsp Parmigiano-Reggiano. Bake until the frittatas are puffed and golden and a knife inserted into the center comes out almost clean, 25-30 minutes. Serve immediately.


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