Sausage and Bell Pepper Frittata
with winter fruit salad
Filled with sausage and bell peppers, this frittata is a savory dish that works well any time of day. Fruit salad is a great fresh and naturally sweet dish to serve on the side. This meal last appeared in 2017 when we suggested it as a possible Christmas brunch. It would work great again at that meal if you are celebrating the holiday this weekend.
Ingredients
- Bell peppers, red - 1 , diced
- Eggs - 6
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Pork breakfast sausage, ground - 12 oz
- Oranges, mandarin - 4 , segments (sub canned mandarin oranges, drained and rinsed)
- Kiwis - 4 , peeled and sliced
- Pomegranate seeds - 1/3 cup (look for these removed from the pomegranate shells in the produce section)
Prep
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Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
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Assemble fruit salad - Prep oranges and kiwis as directed. Arrange in alternating layers on a serving plate or in a shallow bowl. Sprinkle pomegranate seeds over top. Refrigerate until ready to serve.
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Eggs - Beat eggs with salt and pepper.
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Make
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Heat oven to 425F / 218C.
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Heat a 10.5” to 12” / 26 cm to 30 cm skillet over medium-high heat. Add oil and then bell peppers. Saute until soft, 2 to 3 minutes. Add sausage and cook, breaking apart, until sausage is browned, 6 to 8 minutes. Drain off oil.
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Pour in eggs. Stir until ingredients are all mixed through and then transfer to the oven. Bake for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
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Slice frittata.
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Serve frittata with fruit salad on the side. Enjoy!
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