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Eggy April: Susage & Pepper Frittata

To tell if an egg is raw or hard-boiled, spin it. Because the liquids have set into a solid, a hard-boiled egg will easily spin. The moving liquids in a raw egg will cause it to wobble.

Frittata comes from the Italian word for fried, and was originally a general term for cooking eggs in a skillet. Outside Italy, a frittata is equivalent to a crustless quiche, or omelet.

Serves 4


  • 8 eggs
  • 1/4 cups water
  • 1 1/2 tsp dried thyme
  • 2 tbsp chopped fresh parsley
  • 1/2 lb spicy Italian sausage, casing removed
  • 1 sweet red pepper, chopped
  • 2 cloves garlic
  • 1/2 cup chopped onion
  • Warmed tomato sauce (optional)


  1. Preheat broiler.
  2. Whisk eggs, water, thyme, parsley and pepper. Set aside.
  3. Cook sausage in 10-inch (25 cm) ovenproof non-stick skillet over medium heat until no longer pink; drain fat. Remove sausage from skillet; set aside.
  4. Heat same skillet over medium-high heat. Add red pepper, garlic and onion; cook, stirring frequently, until soft. Stir in cooked sausage.
  5. Pour egg mixture over sausage mixture; lower heat to medium. As mixture sets around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Place skillet under preheated broiler until frittata is puffed and set, 1 to 2 minutes.
  6. Cut into wedges to serve. Serve with tomato sauce, if desired.