For a simple meal with minimal cleanup, it doesn't get easier than a frittata! This 30 minute Italian sausage frittata with cherry tomatoes is a quick and healthy brunch or dinner that's also great for meal prep. (gluten-free, nut-free)
When you're short on time and energy, what's your go-to meal? One of mine is a simple frittata. Whisk some eggs and pour them in a skillet with just about anything you have on hand and pop it in the oven, and you've got a nutritious breakfast, lunch or dinner with minimal fuss and cleanup. This Italian sausage frittata with cherry tomatoes is one of my favorites for using late summer tomatoes.
Why You'll Love This Italian Sausage Frittata
- All you need is one bowl, one skillet, and about 30 minute to make this delicious meal. No chopping required, and the whole thing bakes right in the skillet you cook the sausage in.
- It's great for meal prep! I can make this frittata once and feed myself and the girls for a few days. (Mr. Table will eat it fresh form the oven , but not leftover.)
- It's perfect for feeding a crowd! This frittata is great for making breakfast or brunch for family or friends. Since the prep work is minimal, you can spend more time visiting, and less time cooking and cleaning.
- It's loaded with protein (and lots on nutrients that are good for babies and pregnant or nursing moms!). I use lean turkey Italian sausage that's nitrate-free to keep things on the healthy side.
How To Make an Easy Italian Sausage and Tomato Frittata
- Brown the sausage in an oven-safe skillet.
- Remove from heat and sprinkle with the mozzarella.
- Whisk the eggs, milk, salt and pepper in a bowl. Pour into the skillet over the sausage.
- Top with cherry tomatoes and bake for about 20 minutes.
- Remove from the oven and drizzle with balsamic reduction (optional) before serving!
- This recipe is easily doubled to feed more people. Simply bake it in a greased 9x13 inch baking dish. You may have to increase the baking time just a bit.
- This frittata is delicious with some fresh herbs. I love it with basil or thyme sprinkled on top of the sausage before adding the eggs, at the end, or both.
Storing Leftover Frittata
Store leftovers in an airtight container in the refrigerator up to 3 days. To reheat, simply warm a piece in the microwave (covered with a paper towel on a microwave safe dish) 30-60 seconds. Or eat it cold on a salad for lunch!
Frittatas can also be frozen in individual portions, though the texture will be slightly different after thawing. Thaw in the refrigerator overnight before reheating frozen frittata.
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Italian Sausage Frittata
For a simple meal with minimal cleanup, it doesn't get easier than a frittata! This Italian sausage frittata with cherry tomatoes is a quick and healthy brunch or dinner that's also great for meal prep. (gluten-free, nut-free)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: breakfast
- Method: bakes
- Cuisine: Italian
- Olive oil
- ½ lb Italian sausage (I use turkey sausage)
- ½ cup fresh mozzarella, grated
- 6 large eggs
- ½ cup milk
- ¼ tsp salt
- ½ tsp black pepper, freshly cracked
- I cup cherry tomatoes
- Balsamic reduction, for drizzling (optional)
- Preheat oven to 350° F.
- Heat an oven safe skillet on the stove over medium heat. Add a bit of olive oil if your sausage is lean, then add the sausage and brown in the skillet, breaking apart into crumbles with a wooden spoon or spatula.
- Remove from heat and sprinkle with mozzarella.
- In a medium bowl, combine eggs, milk, salt, and pepper and whisk well. Pour egg mixture over sausage and mozzarella.
- Evenly spread the tomatoes on top of the egg mixture.
- Place the skillet in the oven and bake 20-22 minutes.
- Remove frittata and serve warm drizzled with balsamic reduction (optional).
- Store leftovers in an airtight container in the refrigerator up to 3 days.
- You may double the recipe and bake in a greased 9x13 inch pan if you have a bigger crowd.
Keywords: Italian sausage frittata, italian sausage and tomato frittata, easy italian sausage and tomato egg bake