Smoked Sausage Frittata

Excellent with buttered toast for breakfast or with a cup of tea in the evening too.

Contributed by Harmit Lamba


  • 3 tsp olive oil, divided.
  • 5 links of fully cooked smoked sausages cut into halves lengthwise and sliced in 1/2 moons
  • 2 medium green or red bell peppers, cored and thinly sliced
  • 1 medium onion, thinly sliced
  • 1 garlic clove minced
  • 1 tsp salt divide.
  • 1/4 ┬átsp black pepper powder.
  • 12 eggs
  • 4 OZ. Monterrey Jack cheese, shredded.
  • Fresh Cilantro, chopped.
  • Sour Creme as Garnish.


  1. Preheat oven to 200 deg. C
  2. Heat one tsp oil in a large oven-proof skillet. Add sausages. Saute’ until lightly brown (about 3 mins.)
  3. Remove sausages.
  4. Add remaining oil to pan and heat. Add sliced onion, pepper, garlic, and 1/4 TSP salt. saute; 6 to 8 mins.
  5. Whisk together eggs, add remaining salt & pepper in a large bowl, stir in about 2/3rd of the shredded cheese.
  6. Pour egg mixture into skillet, stirring once to distribute peppers and onions.
  7. Reduce heat, and arrange sausages over top of eggs. Cook undisturbed for 5 mins.
  8. Sprinkle remaining cheese over top and add Cilantro.
  9. Transfer to oven and bake for 20 mins (until eggs are set and top is puffed and golden)
  10. Let frittata rest for 5 mins. and serve with sour creme.