This simple 25-Minute Baked Frittata with Sausage, Kale, and Sun-Dried Tomato Pesto is naturally gluten-free and makes for a quick and easy dish that is perfect for breakfast, brunch, and beyond!
We need to bring frittatas back into our lives. Make them the cool kid at breakfast again. Also because I like the word. FREE-TA-TAS. Noooo, C'MON people. NOT LIKE THAT. We're keeping our bras on. (I think I just embarrassed the one dude who reads my blog.)
But didn't frittatas use to be super trendy? I feel like they were all the rage in the 80s, and at church potlucks, and grandma's house during the holidays. Yeah?
Important side note: For all of the youngsters who were born post-80s, my sage advice to you --> pleated "mom" jeans and crop tops are not cool. They were in the 80s but we learned from our mistakes. Don't repeat history. But do make a frittata.
Eight ingredients are what it takes to make your very own fri-ti-ti-
Alright, so 12 ingredients man. But people never really count salt, pepper, and oil as ingredients. Even though they are. So 9. We are going with NINE. But who's counting.
Frittatas are not complicated. Especially the baked kind. Don't let the Italian name fool you into thinking otherwise.
They are where we send our leftover veggies when we don't know what else to do with them. And our kids. And guests who show up and stay the night unexpectedly. And our mouths when we need a weeknight meal to swoop in and save the day and our sanity. Cuz the kids
For this frittata(ah-a) we're sautéing Italian sausage, red bell pepper, and onion. Let the sausage brown while the onions and bell pepper just hang out in that action. Then throw in some finely chopped kale for good measure (or spinach for the kale haters) and let it wilt just a leeettle.
Pour in a mixture of eggs, yogurt, and THIS sun-dried tomato pesto. DON'T skip the pesto! It makes the frittata sing like an Italian opera diva.
Top it off with some creamy, soft, crumbled goat cheese and a scattering of the optional, not optional sunflower seeds.
Pop the frittata in the oven and let it bake baby. 25 minutes tops and we're golden like the Golden Girls. Huh? Never mind.
Easy breakfast brunch. Check.
Make ahead tasty lunch to-go frittata wedges packed in meal prep containers. Check check.
Protein-packed dinner served with a side salad to round it out. Check check check.
More tasty egg-centric recipes!
- Crustless Zucchini Bacon Quiche even my veggie adverse kids love this recipe!
- Sheet Pan Sweet Potato Hash with Baked Eggs topped with a simple romesco sauce
- Simple Beef Bibimbap Ramen with a fried egg on top
Did You Make This Recipe?!
If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!
Bring back the 80s. But only the frittatas. Aaaand maybe neon spandex for when they turn on the totally rad black lights at the local skating rink.
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