sausage pizza frittata

Sausage Pizza Frittata, as the name suggests, has flavors indicative of a good sausage pizza but without the dough, making this recipe low carb, gluten-free, quick to prep & super simple to make. And it’s good served cold or room temperate; something your run-of-the-mill pizza can’t attest to, unless you’re a cold pizza lover. I know a few.

You can switch this frittata up for any pizza-like flavors you fancy as long as they’re not too wet or the egg won’t set. I used sundried tomatoes (the packed-in-oil kind), roasted red pepper (in the jar), sauted onion, browned pork sausage, fresh basil, fresh mozzarella, parmesan & some pizza sauce. The eggs, along with some heavy cream & some parmesan, are whisked together in a bowl, leaving you with only a minimal amount of clean-up – always a godsend.

This is a very simple recipe, requiring no sort of cooking prowess. You just need to be a little patient at the end because hot egg dishes will fall apart if cut or turned out of the pan too soon. Admittedly, I turned this out of the pan while it was still hot but that’s because of my haste to shoot it. When cut cold, you will have a much cleaner cut & a more robust frittata.

I probably make a frittata or quiche once a month as leftovers are good for my hubby to take to work for lunch. Here’s a nice artichoke frittata recipe – minus the pizza nuances. And Asparagus & Salmon Frittata. Or Mushroom & Swiss Quiche.

The leftover pizza sauce I poured into a container, labeled it & froze it. I will make this again. My hubby loved it, thankfully because he is having Sausage Pizza Frittata again for dinner tonight with a simple salad. Frittatas make such great weeknight meals because they don’t usually require a lot of prep & cook relatively fast. I prefer frittata & quiche served cold so I tend to make them in the morning for that night or a day or two ahead of serving. That feeling at the end of a busy day when dinner is close to done – it’s almost as good as whipping off your bra. Girls, you know how good that feels.

Let’s chat soon okay? Lovoni xo

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sausage pizza frittata

Roast the red pepper yourself or buy a jar of roasted & sliced red peppers – as I did for convenience. This frittata is good serve warm or cold but is infinitely easier to handle when cold. I like to serve it cold with a green salad – lettuce, green pepper, cucumber, white onion, romaine lettuce & whatever vinaigrette I have on hand in the fridge: usually balsamic honey.

Prep Time10 minutes mins

Cook Time35 minutes mins

Cooling1 hour hr

Total Time1 hour hr 45 minutes mins

Course: Main Course

Cuisine: Italian

Servings: 6

Author: Lovoni – Fresh Hunger

Equipment

• 8-inch non-stick frying pan/skillet
• an oven
• a bowl & whisk

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, sliced (about 1/2 cup)
• pinch of sea salt & freshly ground pepper
• 1 lb ground pork sausage 500g
• 1/2 cup sliced roasted red pepper, drained
• 1/2 cup sliced sundried tomatoes in oil, drained
• 3 tablespoons roughly chopped basil leaves plus extra leaves to serve
• 1/3 cup pizza sauce
• 8 oz fresh mozzarella cheese sliced
• 1 cup finely grated fresh parmesan plus extra to serve
• 8 large eggs
• 1/4 cup heavy cream
• crushed red peppers chili flakes, optional

Instructions

• Preheat the oven to 350°F (180°C).
• Heat the oil in a deep, 8-inch (20cm) non-stick frying pan over medium-high. Add onion, salt & pepper. Cook onion for 5 minutes or until translucent; remove from pan.
• Heat the same pan over medium-high heat. Add pork. Cook, stirring & breaking up any larger lumps, until browned; drain any excess fat from pan leaving about 1 teaspoon. Remove pan from heat.
• Return onion to the same pan. Add roasted pepper & tomatoes; stir until combined. Sprinkle with chopped basil. Dollop with half the pizza sauce. Top with half of the sliced mozzarella.
• In a large bowl, whisk together half of the parmesan, eggs & cream with a pinch of salt & pepper. Pour the mixture into the pan. Add the remaining mozzarella, pizza sauce & parmesan. Sprinkle with some crushed red pepper if desired. Cook in preheated oven for about 35 minutes or until set.
• Let stand for 20 minutes. Loosen around the edge of the pan with a rubber spatula & place a cutting board or a plate on top of the pan. Carefully invert the pan. Cut into wedges to serve topped with extra basil leaves. Or you can cut in the pan but be sure to use something that won’t damage your pan. Serve warm, cold or room temperature. Serves 4 to 6.