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Broccoli and Sausage Frittata
with side salad

Active: 25 min Total: 40 min
Broccoli and sausage make a great combination for a weeknight frittata that was first featured in January 2015.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Side Salad with Paprika-Spiced Vinaigrette:
  • Paprika - 1/4 tsp
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Maple syrup - 2 tsp
  • Oil, cooking - 3 Tbsp
  • Tomatoes, cherry or grape - 1 cup
  • Mixed greens - 5 oz
Broccoli and Sausage Frittata:
  • Broccoli - 1 lb, chopped
  • Basil (opt) - 4 sprigs, chiffonaded
  • Eggs - 8, whisked
  • Coconut milk - 1/4 cup
  • Oil, cooking - 1 Tbsp
  • Italian sausage, uncooked - 10 oz

Nutrition Facts

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Prep

  1. Broccoli - Chop into bite-sized pieces. Place into a microwave-safe container, cover with a wet paper towel, and microwave for 2 to 2.5 minutes, until tender but still crunchy. (Can be done up to 3 days ahead)
  2. Basil (if using) - Chiffonade.
  3. Eggs - Whisk with coconut milk and some salt and pepper. Fold basil into eggs.

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Make

  1. Heat oven to 400F (or 204C) degrees.
  2. Heat an oven-safe skillet over medium-high heat. Add cooking oil, and then sausage to heated oil (if you like spice, you can also add some red pepper flakes here). Break sausage up and cook until brown on the outside, 3 to 5 minutes. Drain all but 1.5 Tbsp / 22 mL of fat out of the pan (discard in the trash and not down the sink to avoid clogging).
  3. Next fold in broccoli and then pour in whisked eggs. Transfer to oven and bake for 18 to 22 minutes, until a knife comes out cleanly.
  4. While frittata is baking, make vinaigrette by whisking paprika, red wine vinegar, Dijon mustard, maple syrup, and cooking oil. Season to taste with salt and pepper.
  5. Toss vinaigrette with tomatoes and mixed greens when frittata is ready. Enjoy frittata with your side salad.

Nutrition Facts

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Reviews

Ratings

Original (89)
Gluten-free (5)
Paleo (5)
Vegetarian (6)

32 reviews

a little bland and needed something else besides broccoli and pasta.

By: Aakash
Posted: May 24, 2017
Diet: Original
0 Helpful

I'd remake this meal when I'm not in my first trimester with an aversion to poultry and red sauce. I think it would be good and my husband liked it (though he subbed green beans for broccoli).

By: Jamie
Posted: Apr 27, 2017
Diet: Original
0 Helpful

Even better than last time.

By: Carolyn
Posted: Apr 04, 2017
Diet: Original
0 Helpful

Nothing exciting here. We added about 1 cup of extra crushed tomatoes and 1/2 cup of pasta water so it wasn't dry. I think I'd rather cannellini beans or something with more taste than chickpeas. Also, while I love both broccoli and tomato sauce, I'm not a fan of them together.

By: Jenna
Posted: Mar 31, 2017
Diet: Original
0 Helpful

This is pretty good. I think I could have added a lot more red pepper flakes to make it spicy, but it's a good meal.

By: Chelsea
Posted: Mar 30, 2017
Diet: Original
0 Helpful

Flavors didn't come together so well for me, but loved the trick of throwing the broccoli in as the pasta finishes. Wow game changer!!

By: Lara
Posted: Mar 29, 2017
Diet: Original
0 Helpful