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Preheat your oven to 375°F (190°C).

In a large, oven-safe skillet (preferably cast iron, 10-inch), cook the ground Italian sausage over medium-high heat, breaking it up with a spoon, until fully browned. Drain any excess grease and set the sausage aside.

Add olive oil to the same skillet (or clean it if preferred). Reduce heat to medium. Add the chopped yellow onion and sliced leek, sautéing until softened, about 5-7 minutes.

Stir in the minced garlic and diced red bell pepper. Cook for another 3 minutes until fragrant and the bell pepper begins to soften. Add the small broccoli florets and cook for 2-3 minutes more, just until they turn bright green.

Return the cooked sausage to the skillet with the vegetables. Add the halved cherry tomatoes and stir to combine. Spread the mixture evenly across the bottom of the skillet.

In a large mixing bowl, whisk together the large eggs, whole milk, heavy cream, 1/2 cup grated Parmesan cheese, salt, and black pepper until well combined and slightly frothy.

Pour the egg mixture evenly over the sausage and vegetable filling in the skillet. Gently shake the skillet to ensure the egg mixture settles around all the ingredients.

Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata is set in the center and lightly golden brown on top. A knife inserted into the center should come out clean.

Remove the frittata from the oven and let it rest for 5 minutes before slicing. Garnish with additional grated Parmesan cheese, if desired. Serve warm.


Preheat your oven to 375°F (190°C).

In a large, oven-safe skillet (preferably cast iron, 10-inch), cook the ground Italian sausage over medium-high heat, breaking it up with a spoon, until fully browned. Drain any excess grease and set the sausage aside.

Add olive oil to the same skillet (or clean it if preferred). Reduce heat to medium. Add the chopped yellow onion and sliced leek, sautéing until softened, about 5-7 minutes.

Stir in the minced garlic and diced red bell pepper. Cook for another 3 minutes until fragrant and the bell pepper begins to soften. Add the small broccoli florets and cook for 2-3 minutes more, just until they turn bright green.

Return the cooked sausage to the skillet with the vegetables. Add the halved cherry tomatoes and stir to combine. Spread the mixture evenly across the bottom of the skillet.

In a large mixing bowl, whisk together the large eggs, whole milk, heavy cream, 1/2 cup grated Parmesan cheese, salt, and black pepper until well combined and slightly frothy.

Pour the egg mixture evenly over the sausage and vegetable filling in the skillet. Gently shake the skillet to ensure the egg mixture settles around all the ingredients.

Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata is set in the center and lightly golden brown on top. A knife inserted into the center should come out clean.

Remove the frittata from the oven and let it rest for 5 minutes before slicing. Garnish with additional grated Parmesan cheese, if desired. Serve warm.
