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Sausage and Broccoli Frittata

Sausage and Broccoli Frittata
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Serves 4| Hands-On Time: | Total Time:


  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.

Nutritional Information

  • Per Serving
  • Calories 536Calories From Fat 289
  • Fat 32g
  • Sat Fat 9g
  • Cholesterol 448mg
  • Sodium 1,051mg
  • Protein 26g
  • Carbohydrate 37g
  • Sugar 3g
  • Fiber 4g
  • Iron 4mg
  • Calcium 112mg
What does this mean? See Nutrition 101 .

Quick Tip

Any type of potato will work in this recipe: Try new potatoes, fingerlings, or Yukon golds.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.