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Veggie Sausage-Cheddar Frittata

This recipe guides you through preparing a wholesome veggie sausage-cheddar frittata, perfect for a balanced breakfast or light main course. It combines savory veggie sausage, sautéed mushrooms, and bell peppers with a cheesy egg substitute base, baked until golden and fluffy. Quick to assemble and satisfying, it offers a healthier take on a classic frittata.
Course Breakfast
Cuisine Italian
Servings 6 people
Calories 1286.9 kcal

Equipment

  • 1 Oven-Safe Non-Stick Skillet Preferably 8-10 inches for this serving size
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Mixing Bowl Medium-sized
  • 1 Whisk or fork

Ingredients
  

Main

  • 1 8 ounce package presliced mushrooms
  • 1 cup egg substitute
  • 1 green bell pepper chopped
  • 1/2 cup 2 ounces shredded reduced fat sharp Cheddar cheese
  • 1/4 cup fat free half and half
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 4 1.3 ounce frozen vegetable protein sausage patties, thawed and crumbled

Instructions
 

  • Preheat your oven to 350°F (175°C) to prepare for finishing the frittata.
  • Thaw and crumble the frozen vegetable protein sausage patties; set aside.
  • In an oven-safe non-stick skillet, sauté the presliced mushrooms and chopped green bell pepper over medium heat for 5-7 minutes, until softened and slightly browned.
  • Add the crumbled veggie sausage to the skillet with the vegetables and cook for another 3-5 minutes, breaking up any large pieces, until heated through and lightly seared.
  • In a separate medium mixing bowl, whisk together the egg substitute, fat-free half and half, salt, and freshly ground black pepper until thoroughly combined.
  • Gently stir the shredded reduced-fat sharp Cheddar cheese into the egg mixture.
  • Pour the egg and cheese mixture evenly over the cooked vegetables and sausage in the skillet. Cook on the stovetop for 3-5 minutes, or until the edges begin to set and the bottom is lightly golden.
  • Carefully transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the frittata is set in the center and lightly puffed.
  • Remove the frittata from the oven and let it rest in the skillet for 5 minutes before slicing.
  • Slice the frittata into wedges and serve warm, optionally garnished with fresh herbs.

Notes

To elevate the flavor of this frittata, ensure proper caramelization of the mushrooms and bell peppers by not overcrowding the pan. The veggie sausage should also get a nice sear for texture. Given the use of egg substitute and reduced-fat ingredients, consider adding a pinch of smoked paprika or a dash of hot sauce to the egg mixture for a subtle kick and depth. Be cautious not to overbake, as egg substitute can become rubbery quickly; the frittata is done when the center is just set. A rest period post-baking helps it firm up and prevents crumbling when sliced. Garnish with fresh chives or parsley for a pop of color and freshness.