Sausage, Cheese and Red Pepper Frittata

Purnell’s “Old Folks” Italian Sausage, ricotta, pecorino cheese, parsley leaves, oregano, eggs, yellow onion, waxy potato and red bell pepper. It's Gooo-od!


Arrange a rack in the middle of the oven and heat to 425. In a large bowl, whisk together 1/4 cup of the cheese, all the parsley, 1/2 tsp. of the salt, the oregano, and the eggs. Season with black pepper. Set egg mixture aside.

Heat the oil in a 10″ nonstick oven-proof skillet over medium-high heat, cook sausage, the remaining salt, onions, and potatoes, stirring occasionally, until lightly browned and soft, about 20 minutes. Drain and pat dry.

Remove skillet from heat. Add the egg mixture to the skillet and stir to distribute the onions and potatoes evenly. Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino. Bake until lightly browned and the center is set, about 15 minutes. Run a rubber spatula around the edges of the frittata to loosen it. Slide the frittata onto a serving plate. Season with more black pepper, if you like.

Serves 4-6


Recipe adapted from Saveur Magazine.

  • 1/2 cup grated pecorino cheese
  • 2 tbsp. roughly chopped flat-leaf parsley leaves
  • 1 1/2 tsp salt
  • 1 tsp. chopped fresh oregano
  • 8 eggs, beaten
  • Freshly ground black pepper, to taste
  • 3 tbsp. extra-virgin olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 1 small waxy potato, peeled and sliced into 1/8″ rounds (Yellow Gold or Fingerling work well)
  • 1 red bell pepper, roasted, peeled, and cut into 1/4″ strips
  • 1/2 lb Purnell’s “Old Folks” Italian (may substitute other flavor) Sausage
  • 3/4 cup ricotta cheese

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