Last Night's Dinner #121: Sausage Frittata

Simple. Light (depending on how much you eat). Perfect for a summer evening.

I first roasted my potatoes and then added the peppers mid-way through (so the peppers don't overcook) until fork tender. I also added 1 garlic clove finely minced + olive oil + salt/pepper.

6 eggs + heavy cream (just a little bit) + salt + pepper

Cooked sausages until lightly pink, add roasted veggies + a tiny bit more salt (depending on the seasoning of your sausages). Just taste it before adding the eggs.

Pour in eggs, shake a bit to spread everything out. Lower your heat so the bottom doesn't burn.

Once you feel confident enough to turn (you can put a large plate on top of your pan then flip the pan - then slide the frittata back into the pan. Be careful please.), add some ricotta on top and turn.

Alternatively, you can shove the whole pan (if you have an oven-friendly pan) in the oven and bake to finish the rest of the frittata - if you don't want to worry about flipping.


Tomato salad is simply tomatoes, olive oil, fresh basil and oregano + salt + pepper.