Italian Sausage and Baby Broccoli Frittata
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!
Servings 8
Ingredients
- 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
Instructions
- 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, add more oil to the skillet. Add broccoli and cook 1-2 minutes, or until it browns 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 frittata 18 minutes, or until frittata is puffy, center is cooked through, and edges are golden brown.
- Allow the frittata to cool slightly before serving. Then, cut into slices.