This crustless frittata recipe was a spur-of-the-moment AI-generated recipe that turned out amazingly good.
I was looking for a breakfast/brunch recipe that was low-carb and used the ingredients on hand. I plugged them into the computer and it turned out this recipe. Honestly, I’m surprised at how good it was.
Make Ahead For Mid-week Breakfasts
This is a great recipe to make on the weekend and then have for breakfast during the week.
To do that, I’d switch up to using a 9″ square pan lined with parchment paper. After the frittata has been baked and cooled, remove it from the pan using the paper and then cut it into squares. Store these in an airtight container for use later in the week.
A quick zap in the microwave will get them warmed up and ready to go out the door with you!
Crustless Sausage Frittata
Equipment
- Oven proof pan
Ingredients
- 8 eggs
- 1 tablespoon olive oil
- 1/2 pound breakfast sausage
- 1/2 cup chopped bell pepper
- 1/2 cup chopped onion
- 1/4 cup chopped mushrooms
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch oven-safe skillet.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. 1/2 pound breakfast sausage until browned, breaking it up into crumbles as it cooks. Drain any excess grease.
- Add 1/2 cup chopped bell pepper, 1/2 cup chopped onion, and1/4 cup chopped mushrooms to the skillet and cook until softened, about 5 minutes.
- In a large bowl, whisk together 8 eggs, Salt and pepper to taste Stir in cooked sausage and vegetables.
- Pour the egg mixture into the greased skillet. Sprinkle with 1/2 cup shredded cheddar cheese.
- Bake for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Let cool slightly before serving.
