Frittata with Sausage, Kale, and Bell Pepper

Frittata is one of those dishes that looks way fancier than the effort put into making it. It's one of my go-to's for emptying the pantry and fridge of leftover items from the week, but it looks like something that took a lot of time, energy, and planning. Make it for breakfast, lunch, or dinner.

The sky is the limit when it comes to choosing the mix-ins for your frittata. You can get very adventurous with your pantry items. For today, I chose a basic recipe with vegetables that should be easily accessible. 

Make sure to use a nonstick pan that is safe in the oven for this recipe. You want your frittata slices to slide right out of the pan, leaving no egg behind. Remember how to properly cut a bell pepper? That will come in handy here too. 


Frittata with Sausage, Kale, and Bell Pepper

serves two to three


  • 10 eggs
  • 1 Tbsp olive oil
  • 1 Italian sausage
  • 1 red bell pepper, diced
  • Tuscan Kale, leaves torn to 1" pieces
  • Salt and Pepper
  • 1/4 - 1/2 cup shredded mozzarella cheese (depending on how cheesy you like your eggs)
  • Parsley, finely chopped for garnish (optional)


Preheat the oven to 400ºF 

Crack eggs into a bowl and whisk until combined. Season with salt and pepper. Stir in half the cheese.

Heat olive oil in a non-stick skillet over medium-high heat. Break of pieces of sausage into the pan and cook until browned. Remove from pan with a slotted spoon onto a paper towel-lined plate.

Reduce heat to medium. Add diced bell pepper. Season with salt and pepper and sauté until just softened, about 3 minutes. Add kale and continue to sauté until wilted. Taste to see if you need more salt and/or pepper. Turn off heat.

Add sausage back into the pan. Pour egg and cheese mixture over the other ingredients. Give the pan a shake to make sure the eggs get in all the nooks and crannies. Top with remaining cheese, and bake for 12-15 minutes, or until eggs are set (again with the shake method). I like to finish my frittata under the broiler to get the cheese on top brown and a little crispy.

Remove from oven and let cool slightly. Garnish with parsley (optional). You can remove the entire frittata for cutting into slices, or use a non-metal spatula to cut in the pan.