This Italian Sausage and Baby Broccoli Frittata is a satisfying and delicious, one-pan breakfast, lunch, or dinner made with Italian sausage, sweet baby broccoli, sun-dried tomatoes, and more!
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I don’t know about you, but I love eggs! They’re a fantastic, little food! Aren’t they? I mean, think about how much the egg can do. On its own, it can be scrambled, cooked sunny-side up, over easy, poached, hard boiled, or soft boiled. For breakfast alone, there’s a multitude of ways you can turn an egg into a stunning, delicious dish! We can talk about how an egg can turn pie or pastry into a beautiful, golden work of art, or how you can’t make cake without an egg (okay, you can, but humor me).
One of my favorite ways to use eggs is in a frittata! Frittatas are kind of like a big, open-faced frittata. You can add anything to them – meat, veggies, cheese – and the result is bound to be delicious! Plus, they’re perfect for breakfast, brunch, lunch, or dinner! Have a slice for breakfast with your morning cup of coffee or serve a frittata with salad for lunch or dinner!
Italian Sausage and Baby Broccoli Frittata
I had a ton of eggs in the house recently – like three cartons including one 18-count! So I decided to make one of my favorite frittata combos of sausage and sun-dried tomatoes. Then, I decided to make that combo even better by using up some of the veggies sitting in our fridge.
Hungryroot added sweet baby broccoli in our last box. I had no idea what it was or how I should use it. Turns out, it’s part broccoli, part Chinese kale, and pretty darn tasty! It worked really well alongside the sausage, onions, sun-dried tomatoes, and feta in this frittata!
If you can’t find sweet baby broccoli in the store, I would sub in some kale or chopped broccoli florets. And if heavy cream is a little too heavy for you, you could use milk. But the heavy cream gives this frittata a creamy texture and its fluffiness!
Also, I used hot Italian sausage in this frittata, which gave it a spicy, little kick! If you’re not a fan of heat, you could totally use a sweet Italian sausage in its place.
- 1 tbsp. extra virgin olive oil, plus more as needed
- 1/2 lb. ground Italian sausage, hot or sweet
- 5-6 stalks sweet baby broccoli, stems trimmed
- 1/2 cup red onion, thinly sliced
- 6 large eggs
- 1/3 cup heavy cream
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- Salt and pepper, to taste
- Preheat oven to 425 degrees.
- Heat extra virgin olive oil in a cast iron skillet over medium heat.
- Add the sausage to the pan and brown. Once the sausage is cooked, remove it from the pan and set aside.
- If necessary, drizzle a little more oil in the skillet. Add the baby broccoli and cook for 1-2 minutes, or until it starts to brown on the edges. Remove and set aside.
- Add the sliced onion to the pan and cook until softened and translucent. Remove and set aside.
- In a large bowl, add the eggs and heavy cream. Whisk together and season with salt and pepper.
- Pour the eggs into the skillet and cook for about 5 minutes.
- As the eggs start to cook, add the sausage, baby broccoli, onion, sun-dried tomatoes, and feta cheese.
- Cook the frittata in the oven for about 18 minutes, or until the frittata is puffy, the center is cooked through, and the edges are golden brown.
- Allow the frittata to cool slightly before serving. Then, cut into slices.
One frittata will serve about six people, making it a great dish to make for a brunch gathering or family dinner! I like to make frittatas at the end of the week to use up veggies and whatever else is hanging out in our fridge. Then, I cut the frittata into slices and wrap them up in individual portions to heat and eat throughout the week!
Did you make this Italian Sausage and Baby Broccoli Frittata recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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