Recipe: Sausage and Eggplant Summer Frittata

updated Jan 29, 2020
Sausage and Eggplant Summer Frittata
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(Image credit: Lauren Volo)

This isn’t the kind of thin frittata that’s a sad substitution for a buttery quiche or an overfilled omelet. No, this is one seriously hearty frittata — one that will keep you full until the next meal (and perhaps then some). It will make you forget all the sad frittatas of brunches past that just didn’t cut it, and make you love the egg dish all over again. Does that pique your interest? Good — me too.

This sausage and eggplant frittata is meant for summer brunches or easy weeknight meals, served warm or at room temperature. Meltingly soft eggplant and a heap of basil make it taste like the season, while spicy sausage and creamy goat cheese bulk it up.

Sausage = The Only Spice You Need

Sausage lends a powerhouse of flavor to anything it’s involved in, so much so that there’s no need for any additional spices. Italian sausage is flavored with things like garlic, hot red pepper flakes, and fennel seeds, so instead of reaching into your spice drawer and tossing a handful of things into your frittata to make it taste great, lean on the sausage itself to provide the flavor.

Sausage and Eggplant Summer Frittata

Serves 6 to 8

Nutritional Info


  • 2 tablespoons

    olive oil, divided

  • 2

    uncooked spicy Italian sausages (about 8 ounces), casings removed

  • 1

    medium eggplant (about 1 pound), diced into 1/2-inch cubes

  • 1/2

    large yellow onion, diced

  • 1 clove

    garlic, minced

  • Kosher salt

  • 8

    large eggs

  • 1/4 cup

    coarsely chopped fresh basil leaves

  • 2 ounces

    fresh goat cheese


  1. Arrange a rack in the middle of the oven and heat to 400°F.

  2. Heat 1 tablespoon of the oil in a 10- to 12-inch cast iron or oven-safe skillet over medium-high heat until shimmering. Add the sausages and cook, breaking them up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain any excess fat in the pan.

  3. Add the remaining 1 tablespoon of oil, eggplant, and onion to the pan. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, cooked sausage, a big pinch of salt, and stir to combine.

  4. Whisk the eggs and basil together in a large bowl. Pour over the vegetables and sausage. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Crumble the goat cheese evenly over the top. Cook until the eggs at the edge of the pan begin to set, 1 to 2 minutes.

  5. Transfer the pan to the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If not, then the eggs are set. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve.

Recipe Notes

Storage: Leftovers keep well in the refrigerator for up to 1 week and are best enjoyed cold or at room temperature.