Janice A frittata is one of those effortlessly impressive dishes that make you look like a pro in the kitchen. It’s a crusless quiche that allows you to cook your ingredients in a pan and finish in the oven for a creamy custard like texture. I love making them with whatever’s in season for the freshest flavor—or simply using up whatever’s in the fridge for a satisfying clean-out. Frittatas are perfect for meal prep: just reheat a slice in the microwave on a busy morning, or serve it fresh for a relaxed Sunday brunch with friends and family. Best of all, they’re endlessly customizable—whether you’re in the mood for veggies, meat, or a bit of both.
For this recipe, I’ve gone with a flavorful mix of greens and meat to create a smoky, savory frittata. Andouille sausage adds a bold, smoky heat that I love, paired with zucchini, tomatoes, kale, and melty cheese. The sausage brings just the right amount of spice to balance the freshness of the vegetables. When it comes to cheese, I used Monterey Jack Cheese for an extra kick. Use your favorite soft variety—American, Monterey Jack, Cheddar, Gouda, Mozzarella, Goat Cheese, or whatever you have on hand, all work beautifully.
Making a frittata takes minimal prep and can be done in 30 minutes or less. The key is to chop the vegetables uniformly and cook them until evenly tender—this ensures they bake evenly in the oven. I also like to render the andouille sausage first so its rich flavor infuses the vegetables and adds depth to the seasoning. To make it custard like texture, I beat the eggs enough to incorporate the eggs and cream together but not overly beat to where air is beaten into them.
Ingredients
- Eggs – I love using pasteurized eggs. They are on the pricy side but the health benefits make them worth the cost.
- Cream: I use heavy whipping cream for a custard-like smooth texture.
- Cheese – I use Monterey Jack Cheese because I love spice. Use any soft cheese you like, such as American, Cheddar, Gouda, Mozzarella, Goat Cheese, etc.
- Meat: Lately, I’ve been obsessed with using andouille sausage these days for its smoky flavor. Use protein you like, such as breakfast sausage, bacon, ground beef, chicken, or pork
- Vegetables: Fresh seasonal vegetable are the best. I use zucchini, tomatoes, and kale but feel free to use any vegetables on hand-like asparagus, zucchini, onion, mushrooms, etc. The possibilities are endless.
Equipment
- 1 oven safe skillet or pan
- 1 whisk
- 1 bowl
- 1 knife
Ingredients
- 6 eggs
- 1/4 cup heavy whipping cream
- 1 tbs exta virgin olive oil
- 8 oz andouille sausage or any sausage of choice
- 8 oz zucchini ends removed, cut into half moons
- 1 tsp garlic minced
- 2 cups kale leaves removed from stem, rough chop
- 8 oz cherry tomatoes cut in half
- 3/4 cup monterey jack cheese shredded
Instructions
- Preheat oven to 400 degrees fareinheit
- Whisk the eggs and milk together in a large bowl. Season with salt and pepper, then set aside
- Sauté the sausage in an oven-safe skillet (10 inches) over medium heat until browned and slightly crisp, about 5-6 minutes. Remove and set aside
- In the same skillet, add oil if needed. Sauté zucchini for 3-4 minutes utnil slightly tender. Remove and set aside. Add the garlic and sauté until fragrant. Add the kale and cook until wilted for 2-3 minutes, then add the tomatoes. Return the sausage to the skillet and stir to combine
- Pour the egg mixture evently over the sausage and veggies. Top with shredded chees. Cook on the stovetop for 2-3 minutes until the edges just begin to set
- Transfer the skillet to the oven and bake for 8-10 minutes or until the eggs are fully set and the top is slightly golden.
- Remove the skillet from the oven and let it cool slightly for approximately 5-7 minutes. Garnish with spring onions or fresh herbs if desired. Serve with side salad or potatoes or fruit.
