Baked Frittata with Turkey Sausage, Gruyere and Tomatoes



Have I mentioned my daughter is a picky eater? She’s 5-years old and let me tell you, this child knows what she likes. Perhaps more importantly, she knows what she doesn’t like. She likes eggs. She likes sausage. She likes cheese. But put them together in a lovely baked frittata and she wants nothing to do with it. I ended up eating this baked frittata with turkey sausage, gruyere and tomatoes for breakfast while she ate frozen waffles for the 73rd day in a row. Sigh. Fellow parents of picky eaters, I know you feel me on this. The good news about this dish is it makes wonderful leftovers. I’ve been enjoying them for lunch with a green salad all week.


Frittata       CloseFrittata

Baked Frittata w/ Turkey Sausage, Gruyere and Tomatoes
  • 8 eggs, beaten
  • ½ lb turkey sausage, casings removed
  • 1 cup grated, Gruyere or Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Roma tomatoes, thinly sliced and drained
  • Fresh basil, thinly sliced
  • Nonstick cooking spray
  1. Preheat the oven to 425 degrees.
  2. Spray an 8x8-inch baking dish with cooking spray.
  3. Heat a medium nonstick skillet over medium-high heat and lightly coat with cooking spray.
  4. Add the sausage, breaking up with a spoon as it cooks, and cook 5-7 minutes or until sausage is browned and cooked through. Pour sausage onto a paper towel-lined plate to let it drain.
  5. In a large bowl, whisk together the eggs, cheese, salt and pepper until smooth. Stir in the sausage.
  6. Pour the mixture into the prepared pan and top with tomato slices.
  7. Bake for 30 minutes or until a toothpick inserted in the center comes out dry.
  8. Cut into wedges and sprinkle with fresh basil.


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