When we went to Colorado and Wyoming for vacation this past summer, we tried Frittatas for the first time. I loved them so much; I decided this would be a great Sunday healthy breakfast to switch up from our usual fair. Since then, I have been experimenting with different ingredients for the Sunday Breakfast Frittata. I love the versatility and heartiness of this dish! The hubby has caught me eating left-overs for dinner! Yes, Sunday Breakfast Frittata is great to eat for dinner too!

What’s a Frittata? It’s an Italian dish similar to an omelet or quiche without the crust.

Here is my Sunday Breakfast Frittata Recipe with lots variation suggestions below!


Sunday Breakfast Frittata

Serves 8

(adapted from: www.foodnetwork.com – Alton Brown)


6 pasture-raised eggs (or cage-free/vegetarian fed eggs)

2 Applegate Organics Chicken Apple Sausage chopped

½ Cup of Milk

1 Tbsp butter

1 ¼ cup shredded cheddar cheese

Finely chop the following:

1 cup Baby Bella Mushrooms

1 cup Spinach

½ Red Bell Pepper

½ Green Bell Pepper

½ Medium tomato

¼ cup Red Onion (or any onion you have around)

¼ cup fresh basil (or 1/2 tsp dried basil)

½ tsp smoked paprika

Salt & Pepper to taste


Pre-heat the oven to 425 degrees. In a large oven safe skillet, melt the butter on top of the stove over medium flame and swirl around to coat the bottom. Sauté the sausage in the skillet. When the sausage starts to brown, add the mushrooms, red and green bell pepper, tomato and onion, sautéing for about 4 minutes. Meanwhile, beat together in a small bowl: eggs, milk, basil, paprika, salt, pepper and 1 cup of the cheese and set to the side. Add the spinach to the skillet and continue to sauté a couple of minutes more until it looks wilted.

Turn the flame on the stove down to low and pour the egg mixture over the sausage and veggies. Stir slightly and quickly so everything mixes together and is evenly distributed in the skillet. Cook for about 5 minutes or until the egg mixture starts to set on top and starts to pull away from the edge of the skillet. Sprinkle with the remaining cheese on top and place skillet in the oven for about 5 minutes or until the cheese starts to bubble and slightly brown.

Carefully, remove the skillet from the oven and divide into 8 pie-shaped slices and serve with fresh fruit on the side.

A Few Notes:

TIME SAVER: Buy some of the veggies already chopped or chop the veggies the night before. Make the egg mixture the night before, without the cheese and cover tightly with plastic wrap or sealed lid. Stir the cheese in the egg mixture just before pouring in the skillet.

*Try to use fresh, organic, hormone free, anti-biotic free ingredients where possible.

Use any vegetables you like. I have used shredded carrots and zucchini that work great and taste great!

You can use potatoes – dice them in small pieces and sauté them with the meat.

Use any meat you like. If you use bacon, cook separately and drain on paper towels. Add the bacon in at the same time as the egg mixture and stir in completely.

Other herbs that work well: Parsley, chives, rosemary, thyme and cilantro.


Sunday Breakfast Frittata Italian style substitute:

Chicken Apple Sausage with Italian Sausage – spicy or mild – your choice

Cheddar Cheese with Mozzarella Cheese

Smoked Paprika with ½ tsp dried Oregano

Sunday Breakfast Frittata Mexican style substitute:

Chicken Apple Sausage with Mexican Chorizo (remove from the casing and crumble)

Paprika and basil with ¼ tsp Cumin powder and ¼ Chili powder

Cheddar cheese with Pepper Jack or Chihuahua Cheese

Add 3 Tbsp Salsa of your choice

Eliminate butter