Italian Sausage Mushroom Frittata

This hearty Sausage Frittata with mushrooms has become my go-to quick meal solution whenever time is tight but I still want something satisfying. The combination of savory sausage, earthy mushrooms, and melty mozzarella creates a protein-packed dish that works for breakfast, lunch, or dinner.

I first made this frittata during a hectic weeknight when I had hungry family members and very little time. The speed and incredible flavor made it an instant hit, and now it appears on our table at least twice a month.

Ingredients

• Butter: Creates a rich foundation and prevents sticking
• Sausage links: Provide savory protein; choose Italian sausage for extra flavor
• Onion: Adds sweetness when caramelized; use yellow or white varieties
• White or cremini mushrooms: Bring earthy depth; look for firm caps without slimy spots
• Large eggs: Form the custardy base; make sure they're fresh for best results
• Salt and pepper: For basic seasoning; adjust according to your taste
• Mozzarella cheese: Creates that irresistible golden top; use freshly shredded for best melting

Step-by-Step Instructions

Prep the Oven:

Position a rack in the middle of your oven and turn the broiler setting on. This creates that perfect golden top on your frittata without overcooking the eggs.

Cook the Sausage:

Melt butter in a large oven-safe skillet over medium heat. Add the sausage removed from casings and break it apart with a fork. Cook for just about a minute until it begins to brown but doesn’t need to be fully cooked at this stage.

Add the Vegetables:

Add your chopped onion and mushrooms to the skillet with the partially cooked sausage. Sauté everything together for about 5 minutes until the onions become translucent and the mushrooms begin to release their moisture and brown. Season with salt and pepper to enhance the natural flavors.

Add Eggs and Cheese:

Pour your beaten eggs directly over the sausage and vegetable mixture in the hot skillet. Let the eggs cook undisturbed for just about a minute until the edges begin to set. Sprinkle the mozzarella evenly across the top of the eggs.

Broil to Perfection:

Transfer the skillet carefully to the preheated oven. Broil for just 2 to 3 minutes, watching very carefully, until the top turns beautifully golden and the cheese bubbles. The eggs should be set but still tender.

Serve and Enjoy:

Allow the frittata to cool slightly in the pan for about 5 minutes. This makes it easier to slice. If desired, garnish with fresh herbs or chopped tomatoes before serving either warm or at room temperature.

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My absolute favorite thing about this frittata is how the edges of the sausage get slightly crispy under the broiler while the eggs stay perfectly tender. I remember serving this to my mother-in-law who claimed she disliked eggs, and she asked for seconds. It has that magical quality of converting even the skeptics.

Make Ahead and Storage

This frittata keeps beautifully in the refrigerator for up to 4 days. I often make it on Sunday for quick breakfasts throughout the week. Allow it to cool completely before storing in an airtight container. You can enjoy it cold straight from the fridge, at room temperature, or gently reheat individual slices in the microwave for 30 seconds. The texture stays remarkably good even after refrigeration, making it perfect for busy mornings.

Easy Variations

The beauty of a frittata is its flexibility. Try swapping the sausage for bacon or ham for different flavor profiles. Vegetable options are endless: bell peppers, spinach, asparagus, or zucchini all work wonderfully. You can also experiment with different cheeses like sharp cheddar, Swiss, or feta for unique flavor combinations. For a spicy kick, add a few dashes of hot sauce to the beaten eggs or use spicy Italian sausage. The recipe adapts to whatever ingredients you need to use up.

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Serving Suggestions

While delicious on its own, this frittata pairs beautifully with other foods to create a complete meal. For breakfast, serve with fresh fruit and toast. For lunch or dinner, add a simple green salad with vinaigrette and perhaps some crusty bread. If serving for brunch, it makes a stunning centerpiece alongside roasted potatoes and a selection of pastries. I especially love adding some sliced avocado on the side for a creamy contrast to the savory frittata.

The Perfect Pan

A cast iron skillet is ideal for making frittatas because it goes seamlessly from stovetop to oven. The even heat distribution ensures your frittata cooks perfectly throughout. If you don’t have cast iron, any oven-safe skillet will work, but avoid pans with plastic handles that can’t withstand broiler temperatures. The size matters too: a 12-inch skillet creates the perfect thickness for a frittata that cooks evenly without being too thin or too thick in the center.

Frequently Asked Questions

→ Can I make this frittata ahead of time?

Yes! Frittatas are excellent make-ahead dishes. You can prepare it up to 2 days in advance and store it covered in the refrigerator. Serve cold, at room temperature, or gently reheat in a 350°F oven until warmed through.

→ What type of sausage works best for this frittata?

Italian sausage (sweet or hot) works wonderfully, but breakfast sausage, chorizo, or turkey sausage are excellent alternatives. The key is removing it from the casing to crumble during cooking.

→ Can I substitute the mozzarella with another cheese?

Absolutely! While mozzarella provides that classic melty texture, you can substitute with cheddar, Swiss, goat cheese, or feta for different flavor profiles. Use what you have on hand or combine cheeses for extra dimension.

→ What's the best way to reheat leftover frittata?

For best results, reheat frittata slices in a 350°F oven for about 5-10 minutes until warmed through. Microwaving is quicker (30-45 seconds per slice) but may make the texture slightly rubbery. Many people enjoy frittata at room temperature, which actually enhances the flavors.

→ What can I serve with this frittata?

For breakfast or brunch, pair with a fresh fruit salad, toast, or roasted potatoes. For lunch or dinner, serve with a simple green salad dressed with lemon vinaigrette or roasted vegetables. A side of crusty bread also complements the frittata beautifully.

→ Can I make this frittata without a cast-iron skillet?

Yes! While a cast-iron skillet is ideal because it can go from stovetop to oven, any oven-safe skillet works well. If you don't have an oven-safe pan, cook the sausage and vegetables in your regular skillet, then transfer the mixture to a greased baking dish before adding the eggs and cheese to finish in the oven.