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Italian Sausage Frittata

  • Total Time: 2 hours
  • Yield: 6-8 slices 1x


Units Scale
  • 1 doz. eggs
  • 1 lb. ricotta cheese (or 10 oz. small container)
  • 45 cooked links of Italian sausage
  • 18 oz. pkg. mozzarella cheese
  • 1 1/2 tsp. garlic powder
  • 1 tsp. black pepper
  • Pinch of salt.
  • Tab of butter for greasing dish.

Optional ingredients:

  • 1/4 lb. Soppressata (Italian style salami – sliced thin) and/or cooked asparagus.


STEP 1: Prep.
Preheat oven to 350 deg.
Grease deep baking dish. (2 qt.)
Cook sausage, then slice.

STEP 2: Mix ingredients.
Beat eggs. Mix in ricotta, mozzarella cheese, garlic powder, pepper, and salt.
(Cover and refrigerate if baking the next day.)

STEP 3: Layering ingredients.
Start by pouring the first layer of egg mixture, then a sausage and optional items if used, then another egg mixture layer, then a sausage layer and optional items, and finally top with the balance of the egg mixture.

STEP 4: Bake
Place foil on a cookie sheet, in case of spills, then place the uncooked frittata on top. If you find you have filled your dish to the brim, add a little foil strip barrier around the dish lip. You can remove the foil once it begins to set. As you can see in the photos, I filled mine to the brim and once it began to set, there was no spillage.

Bake 45-55 minutes, or until a knife inserted in the center comes out clean.
Rest 30 minutes before slicing. Best when served warm.

  • Author: Diane Rock

Keywords: frittata, sausage frittata