Real Recipes From Real Home Cooks ®

southwest frittata

★★★★★ 1
a recipe by
julie merriman
seatte, WA

Italian meets the Southwest in this frittata. This has become a family favorite and my most requested breakfast dish to make. Don't leave out the sour cream - I know it sounds strange, but trust me - it's delicious and helps cool down the spiciness.

Blue Ribbon Recipe

Typically a frittata not a formal dish and thrown together with leftovers. Frittatas have become very popular in recent years with cooks coming up with creative combinations. This Southwest frittata is a great example of this. A hash of spicy sausage, peppers, onions, and potatoes elevates this to a more formal dish. Pepper jack sprinkled on top adds just the right amount of cheesiness. Serve with sour cream and a bit of pico de gallo at your next brunch for a dish everyone will be talking about. It's an outstanding breakfast for dinner recipe too.

— The Test Kitchen @kitchencrew
★★★★★ 1
method Saute

Ingredients For southwest frittata

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

How To Make southwest frittata

  • Sausage added to a skillet.
    Preheat oven to 350. In a 12-inch cast iron pan or large ovenproof sauté pan, add oil and sausage.
  • Browned sausage in a skillet.
    Cook, stirring often to break up the sausage until no longer pink – about 5 minutes.
  • Draining the cooked sausage.
    Remove sausage to a paper towel-lined plate with a slotted spoon and set aside.
  • Onion, pepper, jalapeno, and garlic added to the skillet.
    Into the pan, add the onion, pepper, jalapeno, and garlic. Season with salt and pepper. Cook, stirring often until veggies are softened – about 8 minutes.
  • Browned sausage added back to the skillet.
    Add the sausage back into the pan and stir to combine.
  • Potatoes added to the skillet.
    Add the potatoes and stir.
  • Eggs, milk, and seasoning in a bowl.
    In a bowl, whisk together the eggs and milk. Season with salt, pepper, and dill.
  • Tilting the pan to distribute the eggs.
    Pour egg mixture over top of the hash tilting the pan to evenly distribute the eggs.
  • Sprinkling cheese on top.
    Sprinkle the cheese over top and place pan in the oven.
  • Baked frittata out of the oven.
    Cook until cheese is bubbly and browned and eggs are done about 10 minutes.
  • Southwest Frittata with sour cream and pico de gallo.
    Remove from oven and invert the frittata onto a cutting board or serving platter. Or, this can be served from the pan. Slice and serve with a dollop of sour cream and the pico de gallo.