Sausage and Broccoli Frittata

sausage-broccoli-frittata
Photo by Sang An
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 536 calories
    • Calories 289 calories from fat
    • Fat 32 g
    • Sat Fat 9 g
    • Cholesterol 448 mg
    • Sodium 1,051 mg
    • Protein 26 g
    • Carbohydrate 37 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 112 mg

Ingredients

  1. Check 1 1/2 pounds russet potatoes, cut into 2-inch wedges
  2. Check 3 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 8 large eggs
  5. Check 3/4 pound sweet Italian sausage links, casings removed
  6. Check 1/2 bunch broccoli (about 1/2 pound), cut into small florets

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until golden and tender, 30 to 35 minutes.
  2. Meanwhile, in a large bowl, beat the eggs with ¼ teaspoon each salt and pepper. Heat the remaining tablespoon of oil in a medium cast-iron or some other ovenproof nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes.
  3. Add the broccoli to the skillet and cook until softened, 3 to 4 minutes. Add the egg mixture and cook, stirring gently, until beginning to set, 1 to 2 minutes more.
  4. Transfer the skillet to oven and bake until the frittata is set in the center, 8 to 12 minutes. Cut into wedges and serve with the potatoes.