Italian Sausage and Artichoke Frittata

If you happen to follow me on Instagram, you know alllll too well that every.single.Monday I make a breakfast frittata. I am off work on Mondays, so I spend the little extra time to prep breakfast for the week (which is really no more work than making 1 day’s worth of breakfast!) and it saves me so much time the rest of the week. I constantly change up the ingredients, so I never get tired of eating my frittata slices throughout the week. Plus, I would literally never make it to work on time if I didn’t have breakfast ready to go.

I decided to jazz up my original recipe by using crumbled Italian Sausage and the real star of the show: marinated artichoke hearts. This recipe is just as easy as any of my other breakfast creations, but it just seems more decadent and gourmet. I thought NOW would be a good time to share, in case you have guests coming into town next week for Turkey Day. This recipe will satisfy a crowd and make everyone feel like they started the day on a healthy note. (Meaning more pie later!)

Perfect as a reheatable breakfast on the fly, or to feed guests while watching the Macy’s Thanksgiving Day Parade, this frittata is simple, flavorful, and filling!

Ingredients

• 1 lb Italian Sausage
• 4 medium-sized gold potatoes
• 1 bell pepper
• 1 zucchini
• 1 cup mushrooms (we are recent mushroom hating converts and do like them on occasion in certain things 😉 )
• 1 12oz jar of marinated artichoke hearts
• 4 green onions
• 3 small or 1 large tomato
• spinach (a big handful is my very precise measurement)
• 8-10 eggs
• Salt, pepper, garlic powder

Instructions:

1. Preheat the oven to 375º
2. In a large, oven-safe skillet, crumble and brown the sausage. 
3. While the sausage is cooking, prepare all of the additional veggies. Chop the bell pepper, potatoes, & zucchini into cubes. Slice the mushrooms and tomatoes, chop the green pepper, and drain the artichokes. 
4. Once the sausage is just about cooked through, add the potatoes to the pan, along with a sprinkle of salt & pepper, and cook for about 5 minutes. 
5. Next, add the zucchini and bell peppers and cook for another 5 minutes
6. Add the mushrooms, artichokes, and spinach and allow to heat through (about 3 minutes)
7. Scramble the eggs with more salt, pepper, and about a tsp of garlic powder in a bowl, then add them to the pan. Make sure they are spread evenly throughout the pan. Allow eggs to set for about 3 minutes. Top with sliced tomatoes and sprinkle green onions.  
8. Place in 370º oven and cook for 20 minutes! 

You might have a hard time waiting as the smell becomes overwhelmingly delicious as it bakes! 

Once it has cooked through, allow to cool and slice into 1/8ths before serving! 

Like I said, this breakfast dish is decadent, filling, healthy, and easy to make! Whether you are feeding yourself, your immediate family, or a crowd on Thanksgiving, you will be savoring every bite and then when it’s over, feeling ready to take on the day!

Print

Italian Sausage and Artichoke Frittata

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

This frittata is decadent, delicious, and easy to make. Great for feeding yourself for the week, or for feeding a crowd during the holidays! (PS The artichokes totally steal the show.) 

Course: Breakfast

Cuisine: Italian

Servings: 8

Author: Maggie @ Our Fine Day

Ingredients

• 1 lb Italian Sausage
• 4 medium-sized gold potatoes
• 1 bell pepper
• 1 zucchini
• 1 cup mushrooms
• 1 12 oz jar of marinated artichoke hearts
• 4 green onions
• 3 small or 1 large tomato
• 1 large handful spinach
• 8-10 eggs
• Salt, pepper, garlic powder

Instructions

1. Preheat the oven to 375º
2. In a large, oven-safe skillet, crumble and brown the sausage.
3. While the sausage is cooking, prepare all of the additional veggies. Chop the bell pepper, potatoes, & zucchini into cubes. Slice the mushrooms and tomatoes, chop the green pepper, and drain the artichokes.
4. Once the sausage is just about cooked through, add the potatoes to the pan, along with a sprinkle of salt & pepper, and cook for about 5 minutes.
5. Next, add the zucchini and bell peppers and cook for another 5 minutes
6. Add the mushrooms, artichokes, and spinach and allow to heat through (about 3 minutes)
7. Scramble the eggs with more salt, pepper, and about a tsp of garlic powder in a bowl, then add them to the pan. Make sure they are spread evenly throughout the pan. Allow eggs to set for about 3 minutes. Top with sliced tomatoes and sprinkle green onions.
8. Place in 370º oven and cook for 20 minutes!