Frittatas are great vehicles for a number of different ingredients and flavours. This one is chock full of Italian sausage, yellow potatoes, Parmesan cheese and red bell pepper.

Yield: Serves 6.



  • 1 tbsp canola oil
  • 1 lb (0.5 kg) mild Italian sausages
  • 1 cup diced peeled red potatoes
  • 1 cup diced green bell pepper
  • 1/2 cup finely chopped onion
  • 1/2 cup sliced mushrooms
  • 1 cup halved grape tomatoes
  • 9 eggs
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 cup thinly sliced green onion
  • 1 cup shredded Monterey Jack cheese


  1. Heat oil in a large ovenproof non-stick frypan over medium heat. Add sausages and cook, turning occasionally, until browned on all sides and cooked through. Transfer sausages to a plate and let stand until cool enough to handle. Slice sausages into 1/4 inch thick pieces; set aside.
  2. Drain off excess fat from frypan. Add potatoes, green pepper, onion and mushrooms. Cook, stirring, until vegetables are tender, about 15 - 20 minutes. Add sausages and tomatoes; cook, stirring, until heated through.
  3. Whisk together eggs, salt and pepper. Stir in green onion. Pour egg mixture over sausage mixture. Reduce heat to low and cook, lifting edges of frittata occasionally with a spatula, allowing uncooked egg mixture to run underneath. Cook until frittata is almost set in centre. Remove from heat; sprinkle cheese over top.
  4. Preheat broiler. Broil for 2 - 3 minutes or until cheese is melted and frittata is set. Cut into wedges. Serve immediately.
Nutritional analysis per serving: 527 calories, 41.4 g fat, 27.2 g protein, 10.4 g carbohydrate, 1.6 g fibre, 1027 mg sodium