web analytics

Servings: 4

Weight Watcher Smart Points: 11

Preparation Time: 5 Minutes

Cooking Time: 20 Minutes

Ready In: 25 Minutes


  • 8 extra large eggs
  • ½ pound hot Italian chicken or turkey sausage, casings removed
  • 1/2 cup diced buffalo mozzarella cheese (optional)
  • 2 tablespoons olive oil, divided
  • 1 orange pepper, thinly sliced
  • 2 teaspoons fresh oregano leaves (optional)
  • 1 red pepper, thinly sliced
  • 1 teaspoon sea salt, divided
  • 1 large sweet onion, halved and thinly sliced


  1. Preheat the broiler
  2. In a large (15-inch) oven-proof skillet, heat 1 tablespoon of the oil
  3. Cook the sausage over high heat, breaking it apart with your spatula into 1-inch pieces (or smaller), until browned, about 5 minutes
  4. Remove to a plate
  5. Add the remaining oil to the skillet
  6. Saute the onion and peppers over medium heat, scrapping up any brown bits from the bottom of the pan, until very soft and caramelized, about 10 minutes
  7. Meanwhile, in a large mixing bowl, beat the eggs with the remaining salt until the yolk and whites are very well combined
  8. Add the sausage back to the pan, season with ½ teaspoon salt, and arrange the in an even layer
  9. Reduce the heat to low and pour the eggs over the sausage and vegetables, making sure the pan is evenly coated with eggs
  10. Cook until the sides are set and there’s just a shallow layer of uncooked eggs on the top, 5 minutes
  11. Sprinkle the mozzarella and oregano over the top, if using, and transfer the pan to the broiler
  12. Cook for 2 minutes, until the top is cooked and beginning to lightly brown
  13. Remove from the oven and allow the frittata to sit in the pan for 5 minutes before slicing
  14. Cut into wedges and serve alongside a simple salad as breakfast, lunch, or dinner.

Leave a Comment