This Kitchen Sink Frittata Is Perfect for Breakfast, Brunch or Dinner

An easy and nutritious meal is just a carton of eggs away.

When you’re looking for comfort food on the quick, chef Jeff Mauro knows just the recipe: a frittata filled with Italian meats and cheeses. Great for breakfast, brunch or dinner, it made many appearances on the Mauro family table when Jeff was growing up. Plus, the frittata could feed a bunch, a bonus for the Italian-American family of six.

What made it extra special? While his mom, a “tremendous cook,” made most of the family meals, Jeff told Taste of Home his dad was in charge of the frittatas. “Those were special moments when he was at the helm of the stove making, often, a terrible mess, but in the process making something pretty special for us,” said the chef, who’s also co-host of The Kitchen on Food Network.

How to Make a Kitchen Sink Frittata

This recipe from Jeff Mauro serves 4 to 6 people.

Ingredients

8 slices bacon, chopped
8 ounces bulk ground Italian sausage
12 large eggs*
3 tablespoons half-and-half
1 cup grated asiago
1 cup grated provolone
Salt and freshly cracked black pepper

*Mauro recommends using Eggland’s Best eggs for better nutrition

Instructions

Step 1: Cook the meat

Adjust an oven rack to the middle position and set the oven to broil on high. In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Add the sausage to the bacon leaving behind the pork fat.

Step 2: Cook the eggs

In a bowl, whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat. Stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, season with salt and pepper. Use a spatula and press the ingredients into the eggs.

Step 3: Bake briefly 

Place skillet in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for about 5 minutes before slicing. Slide the frittata onto a cutting board and cut into wedges, season with salt and pepper.

If you’re looking for more nutritious egg breakfasts, check out Jeff’s recipes for steak and egg burritos and Chicago-style pepper and egg sandwich.

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Emily Racette Parulski
Emily Racette Parulski is a Senior Editor for Taste of Home, specializing in email newsletters. When she’s not writing about food, she’s baking something sweet to feed her chocolate obsession.