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5 from 1 vote

Savory Sausage and Veggie Frittata

This Savory Sausage and Veggie Frittata is so very delicious and easy to make.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Breakfast / Brunch, Main Courses
Cuisine: American
Servings: 4
Calories: 1729kcal
Author: Urvashi Pitre


  • 10 ounce sausage (I think you could do ham, bacon, sausage, italian sausage, or some combo of any of these)
  • 6 Eggs
  • 1/2 cup Half and Half
  • 1/2 cup Parmigiano Reggiano shredded cheese, divided into two parts
  • 1 cup portabella mushrooms, chopped
  • 1 leek, washed well and chopped
  • 1 cup baby spinach, chopped
  • 5 Tomatoes thinly sliced
  • 1/8 teaspoon Red Pepper Flakes (optional)
  • Ground Black Pepper to taste
  • Salt to taste


  • Turn oven on to 350 degrees.
  • Brown the sausage in a pan that you can put into the oven. Just as it is lightly pink in parts and browned in parts, add the chopped leeks and cook until they are soft.
  • Add the mushrooms and the spinach and cook until wilted. Take the pan off the heat. Add red pepper flakes if using.
  • Now, in a separate bowl mix together the half and half , eggs, and half the cheese and the freshly ground pepper. 
  • Pour the egg mixture over the meat and veggies.
  • Lay out the campari tomatoes on top of them. I'm not very talented at food decoration but you could make this look beautiful if you tried.
  • Sprinkle the remaining parmesan cheese on top.
  • Bake for 30 minutes until the top is lightly brown and the eggs are set. I then broiled mine on high to get the eggs a bit browned.
  • Serve with a side salad and you're ready to go!


Calories: 1729kcal | Carbohydrates: 37g | Protein: 104g | Fat: 128g | Saturated Fat: 50g | Cholesterol: 1264mg | Sodium: 3097mg | Potassium: 2646mg | Fiber: 7g | Sugar: 15g | Vitamin A: 9410IU | Vitamin C: 64.7mg | Calcium: 1006mg | Iron: 12mg