Sausage Pizza Frittata

This Sausage Pizza Frittata recipe is a delicious, gluten free, and low carb way to satisfy your pizza craving.

This is a really popular dish in my house. We eat it for dinner with salad or some kind of green veggie, like broccoli rabe. I love getting a chance to incorporate eggs for dinner because they are such a nutritious and inexpensive protein source, plus they are quick and easy!

This Sausage Pizza Frittata is also great the next day. Just zap a slice in the microwave and you have instant breakfast, (or lunch).

You can easily customize this recipe by adding  your own favorite pizza toppings like: uncured pepperoni, red peppers, olives… What ever makes you say, “Molto bene!”.

If you are dairy free, you could leave out the parmesan and mozzarella, but the frittata will have less of a pizza flair. You could also leave out the heavy cream, but the eggs won’t get the same puffy texture. I have seen recipes that call for coconut milk or almond milk as a substitution for heavy cream, but I have not tried those, so I can’t make any promises.

For step-by-step instructions with photos, scroll down past the recipe.

Print Recipe

Sausage Pizza Frittata

Servings: 6

Ingredients

• 8 eggs
• ¼ cup heavy cream (optional)
• 1 Tbs grated parmesan (optional)
• Salt and pepper to taste
• 2 links sweet Italian sausage removed from casing, (pork or turkey)
• ½ tsp dried oregano
• ¼ onion chopped (about 1/3 cup)
• 1 cup sliced mushrooms
• 1 clove garlic minced
• ½ cup quartered grape tomatoes
• 2 Tbs fresh basil chopped
• ½ cup low moisture shredded mozzarella, (optional)
• I recommend using organic ingredients when possible.

Instructions

• In a medium size-mixing bowl, whisk together the eggs, heavy cream, parmesan, and salt and pepper. Set aside.
• Break up and brown the sausage in an ovenproof skillet over medium heat, (I like cast iron for this).
• When the sausage is broken up, but not completely browned, add the dried oregano and chopped onion. Sauté until the sausage is cooked through and the onion softens, and turns translucent.
• Add the mushrooms and sauté until they soften and lose most of their liquid.
• Add minced garlic and sauté until it just turns fragrant, about a minute.
• Pour the egg mixture into the pan. Spread mixture so that it is evenly dispersed.
• In order, sprinkle the quartered grape tomatoes, fresh basil, and shredded mozzarella over the top of the egg-sausage mixture.
• Transfer skillet to a 400-degree oven and bake for about 10 minutes, or until puffed, golden, and cooked through.
• Rest for 5 minutes, then slice and serve.

Step-by-step instructions with photos:

Preheat oven to 400 degrees.

In a medium size-mixing bowl, whisk together the eggs, heavy cream, parmesan, and salt and pepper. Set aside.

Break up and brown the sausage in an ovenproof skillet over medium heat, (I like cast iron for this).

When the sausage is broken up, but not completely browned, add the dried oregano and chopped onion. Sauté until the sausage is cooked through and the onion softens, and turns translucent.

Add the mushrooms and sauté until they soften and lose most of their liquid.

Add minced garlic and sauté until it just turns fragrant, about a minute.

Pour the egg mixture into the pan.

Spread mixture so that it is evenly dispersed.

In order, sprinkle the quartered grape tomatoes, fresh basil, and shredded mozzarella over the top of the egg-sausage mixture.

Transfer skillet to a 400-degree oven and bake for about 10 minutes, or until puffed, golden, and cooked through.

Rest for 5 minutes, then slice and serve.