Veggie & Chicken Sausage Frittata – A Simple, Satisfying Skillet Meal

This Veggie & Chicken Sausage Frittata is your answer to a fast, nutritious meal that works any time of day. It’s hearty without feeling heavy, packed with colorful vegetables, and full of protein to keep you satisfied. Everything cooks in one skillet, which makes cleanup a breeze.

You can customize it with what you have on hand, and it reheats beautifully. Whether you’re feeding a small crowd or planning ahead for the week, this frittata delivers big flavor with minimal effort.

Transform Your Body in just 6-Weeks. Get Fit, Save Time, and Eat Smart.

Ready to get real results without long workouts or complicated diets? Our 6-week plan is made for busy people who want quick wins and lasting changes.

Get Your Program Today

Why This Recipe Works

Overhead shot of a just-baked Veggie & Chicken Sausage Frittata in a 10–12 inch oven-safe skillet

This frittata leans on lean chicken sausage for savory flavor without excess fat. The vegetables add texture, color, and nutrients, while eggs bring everything together into a tender, custardy base.

Cooking it mostly on the stovetop and finishing in the oven yields a fluffy, set center with lightly browned edges. A little milk or yogurt keeps the eggs soft, not rubbery. Finally, a finishing sprinkle of cheese melts into a golden, craveable top that ties the whole dish together.

Shopping List

Eggs: 8 large
Milk or plain Greek yogurt: 1/3 cup
Chicken sausage: 8–10 ounces, precooked, sliced into coins
Bell pepper: 1 medium, diced (any color)
Red onion: 1 small, diced (or use yellow/white)
Zucchini: 1 small, diced
Baby spinach: 2 packed cups
Cherry tomatoes: 1 cup, halved
Garlic: 2 cloves, minced
Cheese: 1 cup shredded (cheddar, mozzarella, pepper jack, or a mix)
Olive oil or avocado oil: 1–2 tablespoons
Fresh herbs (optional): parsley, chives, or basil
Salt and black pepper
Crushed red pepper flakes (optional)

Instructions

Close-up, shallow depth-of-field slice of the frittata plated on a matte white plate, edge-on to hig

Preheat the oven: Set your oven to 375°F (190°C).
Use the middle rack.
Whisk the eggs: In a large bowl, whisk eggs with milk or yogurt until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add a pinch of red pepper flakes if you like heat.
Prep the skillet: Warm a 10–12 inch oven-safe skillet over medium heat.
Add oil and swirl to coat.
Sauté the sausage: Add the sliced chicken sausage and cook 3–4 minutes until lightly browned. This step builds flavor and warms the sausage through.
Cook the veggies (except spinach and tomatoes): Add onion, bell pepper, and zucchini with a pinch of salt. Cook 5–6 minutes, stirring occasionally, until softened and lightly golden.
Add garlic and cook 30 seconds until fragrant.
Wilt the greens: Stir in spinach and cook 1–2 minutes until just wilted. Scatter in the cherry tomatoes.
Add the eggs: Reduce heat to medium-low. Pour the egg mixture evenly over the sausage and veggies.
Tilt the pan to distribute. Sprinkle cheese on top and add chopped herbs if using.
Start it on the stovetop: Let the frittata cook undisturbed for 2–3 minutes until the edges just begin to set. This helps form a gentle crust.
Bake to finish: Transfer the skillet to the oven and bake 8–12 minutes, until the center is just set and the top is lightly golden.
The frittata should jiggle slightly but not look liquid.
Rest and serve: Remove from the oven and let rest 5 minutes. Cut into wedges. Finish with extra herbs, a squeeze of lemon, or a grind of pepper for brightness.

Storage Instructions

Refrigerate: Cool completely, then store slices in an airtight container for up to 4 days.
Reheat: Warm in a 300°F (150°C) oven for 8–10 minutes, or microwave in 30-second bursts until heated through.
Avoid overcooking to keep it tender.
Freeze: Wrap individual slices tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Meal prep tip: Pack with a simple side salad or fruit for an easy grab-and-go lunch.

Health Benefits

High-quality protein: Eggs and chicken sausage offer a balanced protein source that supports muscle repair and satiety.
Veggie-rich: Bell peppers, spinach, zucchini, and tomatoes bring fiber, vitamins A, C, and K, plus antioxidants like lycopene.
Lower in saturated fat: Using chicken sausage and a moderate amount of cheese keeps this dish lighter than many traditional frittatas.
Balanced nutrition: You get a mix of protein, healthy fats, and complex carbs (from veggies) for steady energy.
Gluten-free friendly: Naturally gluten-free if your sausage is certified gluten-free.

Pitfalls to Watch Out For

Overbaking: This leads to a dry, spongy texture. Pull it when the center is just set and slightly jiggly.
Too much moisture: Watery vegetables can make the frittata soggy.
Sauté them well to cook off liquid before adding eggs.
Overcrowded pan: Too many add-ins will prevent the eggs from setting evenly. Aim for a balanced ratio: roughly 2 cups cooked veggies to 8 eggs.
Underseasoning: Eggs need salt. Season both the vegetables and the egg mixture for layered flavor.
Non-oven-safe skillet: Make sure your pan can go in the oven.
If not, transfer to a greased baking dish before baking.

Alternatives

Dairy-free: Use unsweetened almond or oat milk and skip the cheese, or use a dairy-free shredded cheese that melts well.
Veggie variations: Try mushrooms, broccoli, asparagus, kale, or roasted sweet potato. Just cook them first to reduce moisture.
Sausage swaps: Use turkey sausage, lean pork sausage, or plant-based sausage. Crumbled cooked bacon also works in a pinch.
Herb and spice twists: Add smoked paprika, Italian seasoning, cumin, or za’atar for a different flavor profile.
Cheese options: Feta for tang, goat cheese for creaminess, or Parmesan for a salty finish.
Mix and match to taste.
Mini frittatas: Divide the mixture into a greased muffin tin and bake at 350°F (175°C) for 15–20 minutes.

FAQ

Can I make this ahead?

Yes. Bake it, cool completely, then refrigerate for up to 4 days. Reheat slices in the oven or microwave.

You can also prep all the fillings ahead and whisk eggs the day you plan to bake.

What size skillet should I use?

A 10–12 inch oven-safe skillet works best. A smaller skillet yields a thicker frittata and may need an extra few minutes in the oven.

How do I know it’s done?

The edges will be set and lightly golden, and the center will be mostly set with a gentle jiggle. If you insert a knife near the center, it should come out clean or with soft curds, not runny egg.

Can I use raw chicken sausage?

Yes, but fully cook it first before adding the vegetables.

Break it into bite-size pieces and make sure there’s no pink remaining.

What if I don’t have an oven-safe skillet?

Sauté everything in a regular pan, then transfer to a greased 9-inch pie dish or 8×8 baking dish. Bake at 375°F until set, usually 15–20 minutes.

How can I make it more filling?

Add cooked diced potatoes or roasted sweet potatoes to the vegetable mix. Increase cheese slightly, or serve with whole-grain toast or a side salad with avocado.

Is this good for kids?

Absolutely.

Use mild chicken sausage, skip the red pepper flakes, and choose a familiar cheese. Cut into small wedges or squares for easy eating.

Can I serve it cold?

Yes. It’s tasty at room temperature or chilled, which makes it great for picnics and lunch boxes.

Wrapping Up

This Veggie & Chicken Sausage Frittata is a reliable, flexible recipe you can make on a busy weeknight or for a relaxed weekend brunch.

It’s budget-friendly, nutrient-dense, and endlessly adaptable to what’s in your fridge. Keep the core method the same, change up the mix-ins, and you’ll have a new favorite every time. Enjoy it fresh from the oven, or save a few slices for tomorrow—you’ll be glad you did.