How to Make Santa Fe Frittata

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Big 15 ketogenic dietI love making frittatas for breakfast when I have people over they’re easy to make; nice and big so you can feed a ton of people, and I usually have a little left over, which makes for a nice lunch later on. But oftentimes I end up throwing the same old thing into it. This Santa Fe Frittata is fun because it incorporates pork sausage and veggies with pepper jack cheese although I have to say my favorite part is the sour cream on top, so don’t forget it!

  • Yield: 4 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 30 Minutes


How to Make It
  1. Preheat the oven to 350°F.
  2. In a cast-iron skillet over medium heat, heat the olive oil.
  3. Add the onion and garlic. Sauté for 5 to 7 minutes until the onion is softened and translucent.
  4. Add the sausage. Cook for 5 to 7 minutes or until browned, stirring to break up the meat.
  5. Add the red and green bell peppers and stir gently. Season with salt and pepper.
  6. In a large bowl, whisk the eggs. Arrange the onion, sausage, and pepper mixture in the skillet so the ingredients are evenly distributed. Slowly pour the eggs over the top. Increase the heat to medium high. Season with salt and pepper and cook for 3 to 4 minutes until the edges start to pull away from the skillet.
  7. Top the frittata with cheese and transfer to the oven. Cook for 15 to 20 minutes until the top is no longer runny. Remove from the oven, cool slightly, and serve garnished with scallion, salsa, sour cream, and a few cilantro leaves.
  8. Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
493 kcal
Calories from Fat:
369 kcal
% Daily Value*
Total Fat
41 g
Trans Fat
0.0 g
4 g
Dietary Fiber
1 g
2 g
27 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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