Southwest Fritatta

julie merriman


Italian meets the Southwest in this fritatta. This has become a family favorite and my most requested breakfast dish to make. Dont leave out the sour cream - i know it sounds strange, but trust me - its delicious and helps cool down the spiciness!

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1 lb
spicy breakfast sausage
1 medium
onion, thinly sliced
1 large
red bell pepper, thinly sliced
jalapeno, finely minced
4 clove
garlic, grated
2 c
yukon gold potatoes, diced
8 large
1/4 c
2 tsp
fresh dill, minced
1 1/2 c
pepperjack cheese, shredded
1/2 c
sour cream
1 c
fresh pico de guillo

Directions Step-By-Step

Preheat oven to 350
In cast iron pan or large ovenproof sauté pan, add oil and sausage. Cook, stirring often to break up the sausage until no longer pink – about 5 minutes. Remove sausage to paper towel lined plate with slotted spoon and set aside.
. Into pan, add the onion, pepper, jalapeno and garlic. Season with salt and pepper. Cook, stirring often until veggies are softened – about 8 minutes. Add the sausage back into the pan and stir to combine.
In bowl, whisk together the eggs and milk. Season with salt, pepper and dill. Pour egg mixture over top of the hash tilting the pan to evenly distribute the eggs. Sprinkle the cheese overtop and place pan in oven. Cook until cheese is bubbly and browned and eggs are done- about 10 minutes.
Remove from oven and invert the frittata onto cutting board or serving platter. Slice and serve with a dollop of sour cream and the pico de guillo

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Southwestern