Wake up your taste buds! Pepper, Sausage, and Onion Fritatta – in other words, a delicious gluten-free version of a breakfast pizza.
Phoebe Lapine shows us how to make a Pepper, Sausage, and Onion Frittata – in other words, pretty much a gluten-free version of a breakfast pizza. This delicious protein-filled dish is great to start the morning or really for any time of the day! For Phoebe’s frittata recipe she has either hot Italian chicken or turkey sausage (which she uses in the video), a mix of red and orange bell peppers, fresh buffalo mozzarella, a large sweet onion, olive oil, some fresh oregano, and finally some sea salt.
In this video, Phoebe makes a serving of a little under a pound of turkey sausage, which she begins cooking until it’s nice and brown and well-cooked through. Put the cooked turkey or chicken on the side and move onto the peppers and onions. You’re going to sauté the peppers and caramelize the onions until they’re nice and soft. A combination of red and orange peppers are great for the flavor and of course add to the color of the completed dish – feel free to add in green one’s if you’d like too! In the meantime get the eggs nice and whisked up to add onto the mix later. Once the onions and peppers are looking ready, you can add the sausage back in to cook them together for a little bit. Give it one little stir to redistribute the mix and press it down to get an even layer before adding in the egg.
Cook this on low until you see the frittata start to set around the edges. A good way to make sure the frittata is ready to be moved on into the oven is by moving the pan a little bit and see if just the egg on top moves. This is a good sign that it’s ready since the egg will finish cooking once it’s in the oven. You’ll also notice the frittata bubbling up a bit.
Add some fresh oregano on top, as well as some buffalo mozzarella cheese, and you’re ready to move it into the oven (or a broiler if you have one).
This pizza-style frittata makes for a great breakfast and is completely gluten-free! Impossible not to have seconds.
- ½ pound hot Italian chicken or turkey sausage, casings removed
- 1 large sweet onion, halved and thinly sliced
- 1 orange pepper, thinly sliced
- 1 red pepper, thinly sliced
- 8 extra large eggs
- 1/2 cup diced buffalo mozzarella cheese (optional)
- 2 teaspoons fresh oregano leaves (optional)
- 2 tablespoons olive oil, divided
- 1 teaspoon sea salt, divided
InstructionsPreheat the broiler. In a large (15-inch) oven-proof skillet, heat 1 tablespoon of the oil. Cook the sausage over high heat, breaking it apart with your spatula into 1-inch pieces (or smaller), until browned, about 5 minutes. Remove to a plate. Add the remaining oil to the skillet. Saute the onion and peppers over medium heat, scrapping up any brown bits from the bottom of the pan, until very soft and caramelized, about 10 minutes. Meanwhile, in a large mixing bowl, beat the eggs with the remaining salt until the yolk and whites are very well combined. Add the sausage back to the pan, season with ½ teaspoon salt, and arrange the in an even layer. Reduce the heat to low and pour the eggs over the sausage and vegetables, making sure the pan is evenly coated with eggs. Cook until the sides are set and there‚Äôs just a shallow layer of uncooked eggs on the top, 5 minutes. Sprinkle the mozzarella and oregano over the top, if using, and transfer the pan to the broiler. Cook for 2 minutes, until the top is cooked and beginning to lightly brown. Remove from the oven and allow the frittata to sit in the pan for 5 minutes before slicing. Cut into wedges and serve alongside a simple salad as breakfast, lunch, or dinner. Serves 4
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.