Fennel Sausage Frittata
Start your morning or elevate your brunch game with this flavorful Fennel Sausage Frittata, a hearty, one-skillet dish that combines robust fennel sausage, sweet red bell peppers, and tender onions for a savory delight. Infused with the subtle, anise-like aroma of fresh fennel bulb and a touch of garlic, this frittata is luxuriously creamy thanks to a blend of eggs, whole milk, and parmesan cheese. Quick to prepare and oven-finished for a perfectly golden, puffed texture, it's a nutritious, protein-packed meal ready in just 40 minutes. Ideal for family breakfasts, festive brunches, or even a light dinner, this frittata is best served warm and garnished with fresh parsley for a pop of color. Looking for a gluten-free, crowd-pleasing recipe? This fennel sausage frittata ticks all the boxes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces fennel sausage
- 1 medium (diced) yellow onion
- 1 medium (diced) red bell pepper
- 2 cloves (minced) garlic
- 1 small (thinly sliced) fennel bulb
- 8 large eggs
- 1 cup whole milk
- 1 cup (grated) parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large, ovenproof skillet over medium heat.
Add the fennel sausage to the skillet, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked through, about 6-8 minutes. Remove and set aside on a plate.
In the same skillet, add the diced onion, red bell pepper, and fennel bulb. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring constantly.
In a large mixing bowl, whisk together the eggs, whole milk, parmesan cheese, salt, and black pepper until well combined.
Return the cooked sausage to the skillet with the vegetables, distributing them evenly. Pour the egg mixture over the sausage and vegetables, gently stirring to evenly combine everything.
Cook on the stovetop over medium heat for 2-3 minutes, until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed, golden, and set in the center.
Remove the frittata from the oven and let it cool for 5 minutes before slicing.
Garnish with freshly chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1765 mg | 588% | |
| Sodium | 4234 mg | 184% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 29.2 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 10.9 mcg | 54% | |
| Calcium | 1570 mg | 121% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2508 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
