Sausage frittata

Ingredients

• 6eggs
• 4sausage links
• 50 ggrated Grana or Pecorino
• 1small onion
• 1 tbsp, then 2–3 tbsp, plus a little extra; or a knob, then 2 knobs, plus a small pieceextra-virgin olive oil or butter
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the sausage

   Slice one sausage link into rounds for the topping. Remove the casings from the other links and crumble the meat.

2. 2

   Brown the filling

   Heat 1 tablespoon of oil, or a knob of butter, in a frying pan. Add the chopped onion, crumbled sausage and sausage rounds, and brown them together.

3. 3

   Cook and cool

   Cook the sausage mixture for 10 minutes, then leave it to cool. Crack the eggs into a small dish one at a time to check their freshness, then put them in a bowl and beat briefly.

4. 4

   Mix the eggs

   Stir the cheese and crumbled sausage into the eggs, then season with salt and pepper. Heat 2–3 tablespoons of oil, or 2 knobs of butter, in an iron or non-stick frying pan and pour in the egg mixture.

5. 5

   Spread the mixture

   Tilt and turn the pan in a circular motion so the egg mixture covers the base evenly. Arrange the sausage rounds over the top.

6. 6

   Cook the first side

   Cover the pan and cook over a low heat, shaking it several times. Move the pan around over the heat as it cooks so the frittata colours evenly.

7. 7

   Check the edges

   When the frittata releases from the base, it is ready to turn. If needed, loosen it from the sides with a small spatula.

8. 8

   Turn the frittata

   Place a plate or lid over the pan, hold it firmly in place and turn the pan over to flip the frittata onto it.

9. 9

   Cook the other side

   Return the pan to the heat and add a drizzle of oil or a small piece of butter. Slide the frittata from the plate back into the pan to cook the other side.

10. 10

    Serve the frittata

    When it is cooked through, slide the sausage frittata onto a serving plate and serve.

What is a sausage frittata?

A frittata is an Italian egg dish cooked in a pan, with other ingredients mixed through or arranged on top. This version pairs sausage with onion and grated cheese for a substantial, savoury result.

The method builds flavour by browning the sausage first, then cooking the eggs slowly. Keeping some sausage in rounds gives the top a clear finishing touch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 28g protein, 2g carbs, 38g fat.

The eggs and sausage provide most of the protein, while the eggs, sausage, cheese and added oil or butter contribute much of the fat. The eggs supply a small amount of carbohydrate, with very little from the other ingredients. Serve a wedge with salad or vegetables to round out the plate.

Choosing the sausage and cheese

Sausage: Removing the casings lets most of the meat crumble into the eggs, while the sliced link provides rounds for the surface. Brown both forms with the onion before adding them to the egg mixture.

Cheese: Grana or Pecorino both work here, adding savoury flavour and helping season the eggs. Since Pecorino can be salty, taste the mixture before adding much salt.

Brown the filling first

Onion: Chop it finely so it softens alongside the sausage and distributes through the filling. Use the oil or butter specified in the method for this first frying stage.

Cooling: Let the cooked sausage mixture cool before combining it with the beaten eggs. This helps keep the eggs from beginning to set as soon as they are mixed.

Cook gently for an even set

Low heat: A covered pan gives the egg mixture time to set without rushing the base. Shake the pan occasionally and move it around over the flame, as directed, to encourage even colouring.

Doneness: The frittata should release from the bottom of the pan before you turn it. If the edges cling, ease them free with a small spatula rather than forcing the flip.

Turning without breaking

Plate: Choose a plate or lid large enough to cover the pan and hold it firmly against the rim. Turn the pan and plate together in one controlled movement.

Return: Add a little oil or butter to the pan before sliding the frittata back in. This gives the second side a little fat for cooking and helps it slide more easily.

Serving ideas

A simple green salad or cooked vegetables make a fresh accompaniment to the rich eggs and sausage. Bread is another easy option if you want a more filling meal.

Cut the frittata into wedges and serve it straight from the pan-side cooking process, once it has been transferred to a serving plate. It is also suitable for a packed lunch once cooled.

Recipe notes & tips

• Use a pan with a lid that fits well so the top can set while the base cooks.
• Keep the heat low to give the centre time to cook without over-browning the base.
• Let the sausage mixture cool before stirring it into the eggs.
• Move the pan around over the flame as it cooks to help the frittata colour evenly.
• Have the plate or lid ready before you start flipping the frittata.
• Check the seasoning carefully because the sausage and cheese may already be salty.

Variations

• Add herbs: Stir chopped parsley into the egg mixture for a fresh note.
• Include greens: Cook a handful of spinach with the onion and sausage until wilted.
• Try a different cheese: Use another firm, grated Italian cheese in place of Grana or Pecorino.
• Add chilli: Mix a pinch of chilli flakes into the eggs for a little heat.
• Serve with salad: Pair each wedge with crisp leaves dressed simply with oil and vinegar.

Common mistakes to avoid

• Adding hot sausage: It can start setting the eggs; let the filling cool first.
• Cooking over high heat: The base may brown before the centre sets; keep the pan over a low flame.
• Skipping the pan movement: One spot can colour faster than the rest; shift the pan around the heat.
• Turning too soon: The frittata may tear; wait until it releases from the base and loosen the edges.
• Flipping without a firm grip: The frittata can slip; hold the plate or lid steadily against the pan.
• Using too much salt: Sausage and cheese can be salty already; season gradually.

How to store

Cool leftovers, cover or place them in an airtight container, and refrigerate for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through.

Frequently asked questions