A frittata is the perfect way to do eggs for dinner. This one is packed with mild Italian sausage, potato and Parmesan cheese.

Yield: Serves 8.



  • 3 tbsp extra-virgin olive oil, divided
  • 2 mild Italian sausages (about 100 g each), sliced (1/4 inch)
  • 3 cups sliced onions
  • 2 1/2 cups sliced peeled yellow potatoes (1/4 inch)
  • 8 large eggs
  • 1 tbsp chopped fresh parsley
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 cup freshly grated Parmesan cheese
  • 3/4 cup diced red bell pepper
  • 1 tbsp chopped fresh parsley


  1. Preheat oven to 425°F.
  2. Heat 1 tbsp oil in a 10 inch cast iron frypan over medium heat. Add sausages and cook, stirring, until browned and cooked through. Transfer sausages to a paper towel-lined plate; set aside. Drain off excess fat from frypan.
  3. Heat remaining 2 tbsp oil in same frypan over medium-high heat. Add onions and potatoes; carefully sauté for 3 minutes.
  4. Reduce heat and cook, covered, stirring occasionally, until onions and potatoes are softened and golden brown, about 20 minutes.
  5. Meanwhile, whisk together eggs, 1 tbsp parsley, paprika, salt and pepper in a bowl until blended. Stir in Parmesan cheese; set aside.
  6. Return sausages to frypan; stir to combine. Pour egg mixture over sausage mixture. Sprinkle with red pepper. Remove from heat.
  7. Bake until frittata is set and lightly browned, about 20 minutes. Let stand for 20 minutes before serving. Sprinkle with 1 tbsp parsley. Cut into wedges and serve.
Nutritional analysis per serving:

278 calories, 17.8 g fat, 14.2 g protein, 14.6 g carbohydrate, 1.9 g fibre, 523 mg sodium