Sausage and Vegetable Frittata in a cast iron skillet with a slice being lifted on a triangle server

Sausage and Vegetable Frittata

Vegetable Frittatas are a great way to get your vegetables in for breakfast while using up whatever leftovers you have in your refrigerator.
Course Breakfast
Cuisine American
Keyword eggs, vegetable
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 246kcal
Author Stephanie Lynch



  • 1/2 cup sausage cooked
  • 1/4 cup mushrooms sliced
  • 1/4 cup onion
  • 1/4 cup tomato chopped
  • 3 eggs
  • 1 tbsp milk
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1/4 cup cheddar cheese shredded


  • Slice or chop vegetables
  • In a medium bowl, whisk eggs with milk and salt and pepper
  • In a medium frying pan, saute the vegetables in olive oil and add the sausage
  • Spread the vegetables and sausage out in the frying pan so they create one layer covering as much of the pan as possible
  • Pour egg mixture over the vegetables, trying to distribute evenly so there aren't any gaps
  • Cook for about 3-4 minutes, until the egg is firm on the bottom and starting to brown
  • Carefully flip the egg over to cook the other side and top with cheese so the cheese melts while the bottom is cooking
  • Serve warm sliced like a pizza


Remember, you can add any fillings you want to your frittata. The ingredients listed are just a suggestion based on what we made.


Calories: 246kcal | Carbohydrates: 7g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 261mg | Sodium: 194mg | Potassium: 348mg | Fiber: 1g | Sugar: 4g | Vitamin A: 720IU | Vitamin C: 50.3mg | Calcium: 153mg | Iron: 1.7mg