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Italian sausage and vegetable frittata in a cast-iron pan with a gray napkin.

Italian Sausage & Vegetable Frittata

  • Author: Leannda
  • Total Time: 55 minutes
  • Yield: 8 large slices 1x


Velvety, cheesy frittata packed with potatoes, tomatoes, scallions, greens and Italian sausage. Make it for brunch with friends, or refrigerate for breakfasts all week—and trust me, you’ll want to have this on repeat.


  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 3 cups fingerling potatoes (yellow and purple work best), sliced thin
  • 10-oz ground sweet Italian sausage
  • 1/2 cup thinly sliced green onion
  • 2 cups halved cherry tomatoes
  • 2 cups spinach and/or baby kale, sliced into thin ribbons
  • 9 eggs, lightly beaten with a fork
  • 2/3 cup milk
  • 1/2 teaspoon garlic powder
  • 1 teaspoon coarse kosher salt, plus more
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup full fat ricotta cheese
  • 1 cup finely grated sharp cheddar cheese, plus more to top*
  • 5 large basil leaves, sliced into ribbons
Special equipment
  • 10-inch ovenproof pan, preferably cast-iron


  1. Preheat the oven to 400º F.
  2. Combine the eggs, salt, garlic powder, pepper and milk and beat lightly with a fork. Beat in the ricotta until there are no lumps, then beat in the grated cheddar until smooth. Stir in the basil, and set aside for now. 
  3. Heat a 10-inch oven-proof pan over medium heat on the stove. Add the butter and oil and sauté the potatoes (in two batches) with a pinch of salt until they’re soft with crispy edges, about 7-8 minutes. Remove them to a plate and set aside. Carefully wipe any excess butter or oil out of the pan with a paper towel.
  4. Brown the sausage, breaking it down into small pieces, until barely any pink remains, about 3 minutes.
  5. Add the green onions and sweat them for about one minute, then add the tomatoes and continue to cook until they’re blistered and breaking down. Add in the spinach and stir everything together until the spinach is wilted. 
  6. Add the potatoes back to the pan and spread them on top as evenly as possible. 
  7. Pour the egg mixture on top to cover, then add more cheese and pepper on top as desired. 
  8. Place in the oven and bake for about 20 minutes, or until the top is bubbly and firm. The center shouldn’t jiggle much if you shake it. 
  9. Cut into wedges and serve warm! 
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Italian

Keywords: frittata, vegetable frittata, sausage frittata