This oven baked sausage, tomato, and cheese frittata is the perfect way to start the day! Because it tastes great reheated, it’s perfect for meal prep. Make it ahead of time and enjoy a delicious breakfast all week long!
What is a Frittata
A frittata is an Italian egg dish similar to an omelette or scrambled eggs, with added ingredients such as protein, vegetables, or cheese. Although it looks similar to a quiche, there are some differences. A quiche has a crust and a custard filling, while a frittata does not have a crust and has an egg filling.
What’s really great about this recipe is it’s versatility. Once you have the basic egg recipe down, you can mix and match any variety of protein, vegetables, and cheeses you like. Just be sure to precook any protein or vegetables before they are mixed in.
This particular recipe is unique because you don’t have to do any stovetop cooking. Typically a frittata is partially cooked on the stove until it begins to set up. For this frittata you mix everything together, put it in a pan, and put it straight into the oven.
Prep Work
Prior to making the egg mixture, preheat the oven to 350 degrees. Brown 1 pound of your favorite sausage and set aside. Seed and dice 3 roma tomatoes, and grate 6 ounces of cheddar cheese and 2 ounces of parmesan cheese, keeping them separate.
Artzy Foodie Pro Tip: Removing the seeds and pulp from the tomatoes will keep them from adding extra moisture to the frittata, making it watery.
The frittata pictured was made with spinach in it. Because I received some feedback that spinach isn’t so popular with everybody, I eliminated it from the recipe. If you’re a spinach lover like me, add 2 Tbsp of water and 5 ounces of fresh baby spinach to a pan and cook over medium heat until the spinach is wilted. Remove as much liquid as possible from the spinach before adding it to the egg mixture.
Coat a 10 inch oven safe pan with oil or cooking spray. Sprinkle 4 ounces of the cheddar cheese into the bottom of the pan.
If your pan is larger or smaller than 10 inches, you will need to adjust the cooking time. A smaller pan will take longer to cook and a larger pan will take less time to cook.
Artzy Foodie Pro Tip: Measure across the center of the top of your pan to determine its size.
How to Make a Frittata
In a large bowl, with a hand mixer, whisk together 8 eggs, 1 cup of milk, and 2 tsp baking powder. Stir in 1 cup cottage cheese.
Add the sausage, remaining cheese, tomatoes, and spinach if you choose, to the egg mixture, then pour the egg mixture over the cheese in the oven safe pan. Bake for 45 minutes.
When is the frittata done
The frittata is done when a knife, toothpick, or skewer inserted into the middle comes out clean.
Storage
Store any left over frittata in an air tight container in the refrigerator for up to 1 week. I don’t recommend freezing as it tends to become too watery as it thaws.
How to Reheat
The frittata can be reheated in a 350 degree oven, or microwaved until warmed through.
If you like this frittata recipe, you might also like: Hearty Breakfast Burritos or Breakfast Casserole
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Sausage, Tomato, and Cheese Frittata
Ingredients
- 1 lb sausage
- 2 Tbsp oil
- 6 ounces cheddar cheese grated
- 2 ounces parmesan cheese grated
- 3 roma tomatoes diced
- 8 eggs
- 1 cup milk
- 2 tsp baking powder
- 1 cup cottage cheese
Instructions
- Preheat oven to 350 degrees
- Brown the sausage and set aside
- In an oven-safe pan, coat with oil, and sprinkle 4 ounces of cheddar cheese on the bottom
- In a bowl, whisk eggs, milk, and baking powder together
- Stir cottage cheese into egg mixture
- Add sausage, remaining cheese, and tomatoes to egg mixture
- Pour mixture over the cheese in the oven-safe pan
- Bake for 45 minutes
Notes
- Cooking spray can be substituted for oil in the pan
- If your pan is larger or smaller, you will need to adjust the cooking time and lower the temperature to 325 degrees. The frittata is done when a knife, toothpick, or skewer inserted into the middle of the frittata comes out clean.
- To include spinach, wilt 5 ounces baby spinach in 2 Tbsp water, remove as much moisture as possible, and add to egg mixture before baking.
- It is normal for the frittata to fall slightly after coming out of the oven.
