Looking for a meal that’s as easy as it is delicious? Meet your new favorite one-pan wonder: the frittata! This version is an absolute flavor powerhouse, loaded with savory Italian sausage, a duo of melty cheeses, and a garden’s worth of low-carb veggies. It’s practically foolproof and perfect for meal prep—if you can resist devouring it all in one sitting!
Ingredients
• 2 tablespoons / 30 g ghee or other healthy cooking fat
• 7.1 oz / 200 g gluten-free Italian-style sausages
• 2 medium / 30 g spring onions, white and green parts sliced and separated
• 1 medium / 120 g red bell pepper, sliced
• 2 cloves garlic, minced
• 4 oz / 112 g Swiss chard, stalks and leaves separated and roughly chopped
• 8 large eggs
• 1 teaspoon dried Italian herbs
• 1/4 teaspoon fine sea salt
• Ground black pepper to taste
• 1 cup / 113 g grated mozzarella cheese, divided
• 1/2 cup / 45 g grated Parmesan cheese, divided
• 1/2 cup / 75 g cherry tomatoes, halved
Instructions
1. In a large, oven-safe skillet, melt the ghee over medium-low heat. Add the sausages and cook for 10-12 minutes, turning occasionally, until browned and cooked through. Transfer to a plate, let cool slightly, and cut into 1-inch pieces.
2. Add the white parts of the spring onions to the same skillet and cook for 2-3 minutes, stirring frequently. Add the red pepper, garlic, and chard stalks, and cook for another 3 minutes. Stir in the chard leaves and cook for 1 minute until just wilted.
3. Preheat your broiler. In a large bowl, lightly beat the eggs with the Italian herbs, salt, and pepper. Stir in most of the mozzarella and Parmesan, reserving a small amount of each for the topping.
4. Pour the egg mixture into the skillet over the vegetables. Cook over low heat for 8-10 minutes, until the edges are set and the top is beginning to firm up.
5. Sprinkle the top with the reserved cheese, the cooked sausage pieces, halved cherry tomatoes, and the green parts of the spring onions.
6. Place the skillet under the broiler for about 5 minutes, or until the top is golden brown and puffed up. Watch carefully to prevent burning.
7. Let the frittata cool in the skillet for a few minutes before slicing into 4 wedges. Serve warm or store for later.
Nutritional Information
• Nutrition Facts
• PER SERVING (1/4 FRITTATA)
• Total carbs: 7.4 g
• Fiber: 1.9 g
• Net carbs: 5.5 g
• Protein: 33.4 g
• Fat: 34.7 g
• Energy: 479 kcal
• Macronutrient ratio: Calories from carbs (5%), protein (28%), fat (67%)
Pro Tips
• Use a well-seasoned cast-iron or other oven-safe skillet to allow for a seamless transition from the stovetop to the broiler.
• Don’t overcook the eggs on the stovetop. Pull the frittata from the heat when the center is still slightly jiggly; it will finish cooking under the broiler and from residual heat.
• Feel free to swap the veggies based on what you have on hand. Spinach, mushrooms, or zucchini would all be delicious additions.
• Let the frittata rest for 5-10 minutes before slicing. This helps it set completely, ensuring clean, beautiful wedges.
FAQ
Q: What is the best pan for making a frittata
A: An oven-safe skillet is essential for this one-pan frittata recipe. A well-seasoned 10-inch cast-iron skillet is the ideal choice as it distributes heat evenly and can go directly from the stovetop to under the broiler.
Q: Can I use different vegetables or cheese in this frittata
A: Absolutely! This recipe is very versatile. Feel free to swap the Swiss chard and bell peppers for other low-carb veggies like spinach, mushrooms, or zucchini. You can also experiment with different cheeses like cheddar, provolone, or feta.
Q: How do I know when my frittata is done cooking
A: The key is to not overcook it on the stovetop. Cook until the edges are set but the center is still slightly jiggly. It will finish cooking under the broiler. The frittata is ready when the top is golden brown and puffed up.
Q: How should I store leftover frittata
A: This sausage frittata is perfect for meal prep. Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days. Enjoy it cold, at room temperature, or gently reheated.
