Turkey Sausage Frittata

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 246.4
  • Total Fat: 7.3 g
  • Cholesterol: 137.1 mg
  • Sodium: 663.2 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 21.7 g

View full nutritional breakdown of Turkey Sausage Frittata calories by ingredient
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Number of Servings: 6


    Red onion confit
    1 medium red onion, thinly sliced
    2 teaspoons brown sugar
    1/4 cup water
    2 tablespoons white wine vinegar

    2 medium baking potato, about 1/2 pound, well scrubbed
    2 Cups Egg Beaters
    3 large eggs
    3/4 cup evaporated 2% milk
    3 teaspoons crushed basil
    1 cup chopped broccoli
    refrigerated butter-flavored cooking spray
    8 ounces cooked turkey kielbasa, diced
    3 tablespoons grated Parmesan cheese


1. To make the confit: In a large nonstick skillet, separate the onion slices into rings. Sprinkle with brown sugar and add the water. Cook over medium heat until onions begin to caramelize, stirring occasionally. Stir in vinegar and bring to a boil. Reduce heat and simmer, stirring constantly, for 2 minutes. (If made ahead, transfer onions and juices to a covered container and refrigerate until ready to use.)

2. In the meantime, pierce the potato twice on the top and bottom. Place the potato on a paper towel in the microwave. Cook on HIGH for 3 to 5 minutes, turning over once. Remove from the microwave and let cool for a few minutes. Then cut the potato into small cubes. (If made ahead, place in a covered container and refrigerate until ready to use.)

3. When ready to finish the frittata, beat the eggs, Egg Beaters, and evaporated milk. Stir in the basil.

4. Preheat the oven to 350°F. Lightly coat an ovenproof 12-inch nonstick pan with cooking spray and place over medium heat. Add the potatoes and broccoli. Cook for a few minutes to reheat the potatoes and lightly cook the broccoli, stirring occasionally. Pour the egg mixture into the pan and add the onion confit and sausage. As the egg mixture sets on the pan bottom, push aside with a wide spatula to let the liquid flow down. Continue until frittata is set in the middle but still slightly liquid on top, 3 to 5 minutes. Sprinkle with cheese.

5. Transfer the skillet to the oven and bake until top of frittata is firm when pressed, and bottom is set (check by lifting up with a small spatula), 8 to 12 minutes. Cut into 6 wedges and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user NYREDFOX.

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