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Learn how to make a Breakfast Frittata in just a few easy steps! Use ingredients you have on hand for an amazing and delicious breakfast or brunch.
Step by step photos and instructions below!
This recipe is one of my favorites to make for any meal of the day, be that breakfast, brunch or dinner. It’s super simple with eggs, potatoes, bell peppers, onions, sausage and cheese.
I originally posted this back in 2012 if you can believe it! I updated it with better pictures and more info on how to make the best frittata possible.
This is a family friendly recipe (and budget friendly too) since there are plenty of ways to change this up to suit your particular flavor preferences!
Simple ingredients, that you probably already have! A quick rummage in your fridge and you could find the ingredients for your next frittata.
If you have a little more time and want to make breakfast ahead, check out this overnight breakfast casserole too!
Frittata filling suggestions:
- Zucchini (pre cooked – if you don’t cook them first, they’ll be watery in the dish)
- Potatoes (cooked, leftover)
- Any kind of meat. Sausage, bacon, leftover chicken or pork roast.
- Cheese. Go crazy on this one!
- Fresh herbs. Basil, parsley or dill are all wonderful in this dish.
Why you’ll love this recipe:
- Uses easily found ingredients. No running to the store. Use what you have!
- Fast to make. Get this on the table in under 20 minutes.
- Easy to make. No one needs to go to culinary school here!
Frequently Asked Questions
It is originally an Italian breakfast. It is versatile egg based dish using meat, vegetables and milk. It’s like a crustless quiche, or an open faced omelet with really hearty fillings.
An omelet has fillings folded into the center, and frittata has the filling mixed into the eggs.
The milk brings a creamy, fluffy texture. Without milk being beaten into the eggs, you’d get a flatter, more dense result.
Yes! Ideally, use leftover vegetables. If you don’t have those, be sure to precook potatoes and anything else you put in.
If you don’t the could make your dish watery. Not good.
What to serve with Frittata
I usually add some fruit on the side of this dish, some cottage cheese if we are feeling particularly hungry.
This Frittata recipe tastes great cold too, alongside a salad. Try my Arugula Salad or my Kale Salad for a couple of options.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The full list of ingredients and quantities is found in the printable recipe card below.
- Sausage. I use a chicken sausage in this that is already precooked, as well as regular Italian sausage in casings. Be sure to check if yours is precooked sausage or not. You could use bacon if you prefer.
- Bell Peppers. Use a mix of colors if you have them on hand. I prefer to use red peppers if I have choice!
- Onion. Slice or dice these.
- Eggs. I use large eggs
- Milk. I use 2% but half and half or heavy cream can be used too.
- You will need an oven safe skillet, since we begin on the stove top, then transfer to the oven to complete cooking. I recommend a cast iron skillet for this.
How to make a Frittata
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Dice the vegetables, and slice the sausage. Grate your cheese, and break the eggs into a large bowl.
Make the Frittata
Pre cook the sausage in an oven safe skillet (we used a cast iron pan) until it gets lovely brown marks on it. Add the peppers and onions and cook until soft.
Beat the eggs with the milk, and season with salt and pepper.
Pour the egg mixture into the pan.
Lower the heat and cook until the bottom is set (top will still be jiggly) Sprinkle the top of the frittata with cheese.
Put the skillet into the oven under the broiler, and cook until lightly browned on top and the eggs are set.
Pull it out, cut it in wedges and serve. (I run a knife around the outside first).
What to do with leftovers
Store in a covered container in the refrigerator for up to 2 days. Reheat until it is piping hot!
Add some cherry tomatoes the mix if yo have them on hand.
More easy breakfast ideas:
- Lemon Ricotta Pancakes. Tart-but-sweet, with fresh lemon juice and zest and ricotta to create a gorgeous, fluffy result!
- Bacon Sausage Breakfast Sliders. Breakfast YOUR way with bacon, sausage, egg and cheese in a soft bun, brushed with garlic-butter… yes please!
- How to make French Toast. A super easy recipe for French Toast that can be adapted to your tastes. Delicious and always a family favorite! Make this for the family today!
- Easy Blueberry Waffles from Scratch. These waffles are light and fluffy and golden brown – and take just a few minutes to whip up. You can have 4 Belgian sized waffles in about 15 minutes! DIG IN!!
- Vanilla Maple Baked French Toast. Delightfully flavored french toast, topped with a sweet/nutty/crunchy topping, be warned – you will get addicted!!
- ALL BREAKFAST RECIPES
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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How to make a frittata
- 2 chicken sausage links (sliced)
- 1 1/2 cups peppers (any color, sliced in strips)
- 1 small onion (sliced)
- 5 eggs
- 1/2 cup milk
- 2 medium potatoes (cooked, and cut into chunks)
- 1/2 cup cheddar cheese (to taste)
- Salt and pepper
- Dice the vegetables, and slice the sausage. Grate your cheese, and break the eggs into a large bowl.
Make the Frittata
- Pre cook the sausage in an oven safe skillet (we used a cast iron pan) until it gets lovely brown marks on it. Add the peppers and onions and cook until soft.
- Beat the eggs with the milk, and season with salt and pepper, and add to the pan.
- Add the egg mixture to the pan, lower the heat and cook until the bottom is set (top will still be jiggly)
- Sprinkle with cheese, and put under the broiler, and cook until brown on top and the eggs are set.
- Pull it out, cut it in wedges and serve. (I run a knife around the outside first).
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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