This hearty potato herb and Italian sausage frittata comes together in one skillet and bakes to fluffy perfection in the oven with no stirring, flipping or babysitting required. It is the perfect breakfast to make for a group and also works wonderfully for breakfast meal prepping as it reheats really well.
A delicious omelette full of hearty ingredients that comes together easily leaving plenty of time to brew some coffee, slice up some fruit and butter some toast.
Let’s get started…
Begin by gathering 8 eggs, 8 ounces of italian sausage, 1 large russet potato that has been peeled and cut into bite sized pieces, 1 small diced yellow onion, 4 ounces of shredded mozzarella, 1/4 cup of heavy cream, 1/3 cup of fresh herbs and salt and black pepper.
Begin by browning 8 ounces of italian sausage in a large oven proof non-stick skillet. Once the sausage is browned and cooked through, transfer it onto a plate and set it aside for now.
Next, add the cubed potatoes and diced onion into the same skillet and cook until the potatoes are slightly tender. The potatoes do not have to be fully tender, as they will continue to cook in the oven.
While the potatoes and onions are cooking, add 8 eggs with 1/4 cup of heavy cream, a pinch of salt and black pepper and 1/3 cup of finely chopped herbs, such as parsley, dill, rosemary, oregano or chives into a medium mixing bowl. Whisk until fully combined and frothy.
Once the potatoes and onions are cooked, transfer the skillet onto a heat proof surface and add the browned italian sausage back into the skillet. Spread everything out evenly throughout the skillet.
Pour the eggs, heavy cream and herb mixture over the potatoes, onions and italian sausage and then sprinkle with 4 ounces or about 1 cup of shredded mozzarella.
Carefully transfer the skillet into a 350 degree oven and bake for 16-18 minutes or until the eggs are mostly set. To test the eggs, you can either carefully touch the top surface of the eggs near the center of the skillet to see if they feel springy or wobble the skillet a bit to see if the eggs still appear loose in the center. If the center of the skillet appears wobbly or loose, allow the frittata to bake just a bit longer.
Frittata’s can be served directly out of the skillet, but I prefer not to use a knife on mine, so I slide it out onto a cutting board or serving platter before slicing it into big wedges.
This frittata is a full meal on it’s own, but when I serve it later in the day as a brunch or even dinner main course, I usually pair it with some lightly dressed arugula and fresh fruit.
This frittata can be garnished with a dollop of sour cream, plain greek yogurt or a drizzle of hollandaise sauce. Sprinkle with a little extra fresh herbs and breakfast is served!
This potato herb and italian sausage frittata is fluffy, comforting and filling. The combination of eggs, heavy cream and mozzarella is rich and creamy and the browned italian sausage add great spices and flavors.
I must say that the fresh herbs are my favorite addition to this frittata though. Not only do that add great freshness and flavor, but they are an easy way to put your own twist on the finished product. I love fresh dill, so I add lots of dill, but you can add any herbs you love to this delicious and hearty dish.
This potato herb and Italian sausage frittata is the perfect way to start… or finish the day. You are going to love it.
Potato Herb & Italian Sausage Frittata
Ingredients
- 8 eggs
- 8 ounces of Italian sausage
- 1 large russet potato, peeled and cubed
- 1 small yellow onion, diced
- 4 ounces of mozzarella, shredded
- 1/4 cup of heavy cream
- 1/3 cup of fresh herbs, finely chopped
- salt and black pepper
- sour cream, greek yogurt or hollandaise (optional garnish)
Instructions
- Preheat oven to 350 degrees
- Add 8 ounces of Italian sausage into a large oven proof non-stick skillet and cook until cooked through and browned
- Transfer the browned italian sausage onto a plate and set aside for now
- Add the chopped potatoes and diced onions into the same skillet and cook until the potatoes are just tender
- While the potatoes are cooking, whisk 8 eggs with 1/4 cup of heavy cream, 1/3 cup of finely chopped fresh herbs and a pinch of salt and black pepper until frothy in a separate bowl
- Once the potatoes are just tender, add the browned Italian sausage back into the skillet and spread the potatoes, onions and sausage evenly throughout the skillet
- Pour the egg mixture over the skillet and top with 4 ounces of shredded mozzarella
- Transfer the skillet into a 350 degree oven and cook for 16-18 minutes or until the eggs are mostly set
- Transfer the frittata onto a cutting board and slice into wedges
- Serve garnished with sour cream, plain Greek yogurt or hollandaise sauce
- Store leftovers in an airtight container in the refrigerator
