Frittatas are a perfect way to use up leftovers, and my vegetable frittata with broccoli and sausage is delicious, hearty, and filling!
I’m incredibly passionate about food waste, and frittatas are one of my favorite ways to use up produce and leftovers! My vegetable frittata can be made with any veggies you like, making it versatile, filling, and delicious!
What is an authentic frittata?
The word frittata is Italian and means “fried” or “to fry”. Eggs are always the star of the show, and traditionally they are made with odds and ends that need to be used up. In Italy, it’s also usually served between slices of bread. Interestingly, it’s often a snack and not the main meal. In fact, you will rarely see it on any menu.
Unlike an omelet, which is a little fussier, a frittata goes right from the stovetop to the oven and is almost foolproof. They’re hard to mess up.
In my opinion, a perfect frittata is tender, loaded with meat and veggies, creamy, and packed with flavor. It’s not dry, and it’s not rubbery. It’s totally satisfying. Once you have the technique down, the variations are endless.
Use any combination of veggies and meat you like. In Italy, they even add leftover pasta and potatoes. I’ve never added pasta, but I feel like I need to make that happen!
Frittatas are perfect for breakfast, brunch, and dinner. In our house, we love breakfast for dinner! They are great straight out of the oven or at room temperature, which also makes them perfect for potlucks as they also travel well. To fancy them up a little, sprinkle some microgreens over the top just before serving!
Tips for making my vegetable frittata:
- Thoroughly cook the veggies and meat before adding the eggs. This ensures the veggies are tender but also cooks the moisture out, which can ruin any egg dish.
- Use a pan that can go from stovetop to oven. I recommend a well-seasoned cast-iron skillet or oven-safe, non-stick skillet like this.
- For a more decadent, creamy frittata, use organic, full-fat dairy. A general rule of thumb is to use 1/4 cup of dairy for every six eggs.
- Don’t pile on cheap, flavorless cheese. Instead, opt for good quality cheese with big flavor like sharp cheddar, Gouda, and Parmesan. A little goes a long way, and it keeps the frittata nice and light.
- I prefer to bake my frittatas on a lower, more gentle heat. It yields a more tender, perfectly cooked dish.
- Don’t overbake or it can become rubbery. It’s done when the eggs are just set. Let it rest for five minutes before serving.
I’ve also done frittatas on the stove, but that’s a post for another day. When making a larger, thicker frittata, cooking it in the oven is the way to go.
To stretch the meal and make it a little more filling, serve your frittata with a side of roasted potatoes, a simple salad, or thick slices of hearty, toasted bread!
Lastly, it’s hard to make a frittata look pretty. Green onions and crushed red pepper are my go-to because I love the pop of freshness and heat, but you could use any fresh herbs you like. Pesto and salsa are delicious too! Sometimes, I like to serve a simple little tomato salad right in the center. Just toss some sliced grape tomatoes with a bit of olive oil, fresh parsley, and a pinch of salt and pepper.
My vegetable frittata is gluten-free, low-carb, and keto-friendly!
Serve this with:
- Shrimp & Avocado Salad
- Homemade Basil Pesto
- Copycat Starbucks Banana Bread
- Broccoli Slaw Recipe
- Easy Oven-Roasted Broccoli
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Vegetable Frittata with Broccoli and SausagePlain Everything Recipe Index
- 8 large eggs
- 1/3 cup half-and-half
- 2 tbsp olive oil
- 1 tbsp butter
- 12 ounces broccoli florets, roughly chopped
- 4 cooked chicken sausage links, diced
- 1 small onion, sliced
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup white shredded cheddar cheese
- Optional garnish: sliced green onion and crushed red pepper
- Preheat the oven to 325°F.
- In a large, oven-proof skillet, add the olive oil and butter.
- When the butter is melted, add the broccoli, sausage, and onion.
- Season with salt and pepper.
- Cook for five minutes or until the broccoli is tender.
- While the broccoli mixture is cooking, whisk together the eggs and half-and-half.
- Sprinkle the cheese over the broccoli mixture, and then pour in the eggs.
- Bake for approximately 15 minutes or until the eggs in the center are just set.
- Let rest for five minutes before serving.
- Garnish with sliced green onion and crushed red pepper, is desired.