Sausage and Broccoli Frittata

Sausage and Broccoli Frittata
Sang An
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Serves 4


1 1/2
russet potatoes, cut into 2-inch wedges
olive oil
kosher salt and black pepper
large eggs
sweet Italian sausage links, casings removed
bunch broccoli (about 1/2 pound), cut into small florets


  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.
Dawn Perry, Family Issue 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 289
  • 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
What does this mean? See Nutrition 101.

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