Sausage & pepper frittata from What to Cook When You Don't Feel Like Cooking (page 129) by Caroline Chambers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on September 08, 2025

    I used broccoli from the garden in place of the kale & I agree that the flavours here are good...the fresh basil is a nice touch & I considered adding 1/2'd cherry tomatoes but my pan was already pretty full. I chickened out on the "slow bake" method (Lepa's comment seemed pretty clear!) & so used my usual timing from Dorie Greenspan (2 min on the stove, around 8 in the oven at 350 then a run under the broiler). The author also provides lots of other frittata ideas on the next page which are interesting.

  • Lepa on February 04, 2025

    The flavors here are good but the baking time/temperature is way off. I should have trusted my instincts. After thirty minutes it was completely liquid in the middle. Another frittata recipe in the book suggests baking at 400 for twenty minutes and that sounds better to me.

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