Name: Easy Stovetop Sausage Frittata
Total time: 30 min
Ingredients: 4-5 eggs; ¼ cup half-and-half; ¼ cup grated parmesan cheese; A pinch of salt; Freshly ground pepper; 1 hot Italian sausage link (or chorizo); ½ cup bell pepper (chopped); ½ cup sweet onion (chopped); ¼ cup fresh chive (chopped); 1 Tbsp unsalted butter

A Note on This Recipe

A frittata sits somewhere between an omelet and a quiche — more substantial than an omelet thanks to the mix-ins and cheese, but firmer and more egg-forward than the soft, custardy texture of a quiche.

Everything happens in a single pan: sausage, bell pepper, and onion cook together first, then the egg mixture goes in and the whole thing is covered and left to set on low heat — no oven, no flipping. The result is a light, fluffy interior with golden edges and bottom, and it comes together in about 30 minutes. It slices cleanly into wedges and reheats well, so it’s also a solid meal prep option if you’re cooking for the week.

How to Make It

Prepare the Egg Mixture

Beat the eggs with the half-and-half, Parmesan, salt, and pepper until light and frothy — the frothier the better, as the air you incorporate here is what gives the frittata its light, fluffy texture once cooked.

Prepare the Vegetables

Dice the onion and bell pepper into small, even cubes or thin strips — keeping the pieces similar in size ensures they cook evenly and distribute nicely through the frittata. Finely chop the chives and set aside for later.

Cook the Sausage

Heat a nonstick pan over medium heat without oil. Add the sausage and cut it into small pieces with kitchen shears as it cooks. Break into smaller pieces until no red parts remain.

Cook the Vegetables

Add the vegetables and stir with the sausage. The fat from the sausage is enough to cook the vegetables—no additional oil is needed. Cook until the sausage is browned and the vegetables are softened.

Add the Egg Mixture

Reduce heat to medium-low and add the butter. Let it melt and coat the pan.

Pour in the egg mixture and gently stir to distribute evenly. Sprinkle with chives and add extra cheese on top if desired.

Cover and Cook

Cover the pan with a lid and cook for about 15 minutes over medium-low heat.

The frittata is done when the edges are golden, the bottom is set, and the center no longer jiggles when you gently shake the pan. The top may still look slightly moist — that’s fine, as it will continue to firm up off the heat.

Breakfast for One