Sausage and Pepper Frittata

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I make this all the time for dinner. It is fast and is done in one pan. All you have to do is serve it with a small salad.
I use about 8 eggs, I don't think it needs quite a dozen so that saves a little money and fat. I've also put in feta instead of parmesan and it is quite nice.

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This is a great recipe, and yes, 12 eggs will fit in a 10" pan. And yes, you can put a non-stick pan in the oven, just make sure that the handle is oven-proof. If you're not sure, wrap the handle with foil to protect it. Add any ingredients that you have on hand - this teaches you the perfect method. I'm so happy to see a real chef back on the Food Network, which often seems to focus more on flashy personality than on real talent. She has so much to teach! Great tips, and who cares if she's a bit eccentric?

For Susan, I don't remember if Anne flipped the frittata or not, but if you do, the bottom, which will become the top, should be browned nicely if you let the eggs set long enough before putting in the oven.

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I made this and it tasted great! But the top didn't turn out golden like onthe show.. Did chef Anne put some cheese on top fo the eggs before she placed the pan in the over? The recipe c]alls for it to go into the egg mixture. Please advise! I love watching chef Anne, she is a excellent teacher!

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I've always looked at fritta recipes but never made one before. Even my non-suasage loving daughter loved this. Fast, easy and delicious. We couldn't really taste the parmesan, so would probably leave that out next time, but overall wonderful.

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I didnt think this was going to turn out well but it was splendid. The only changes I made was that I used less eggs (7 to be exact and added cayenne pepper to my pepper and sausage mix. I also added ham and American cheese. Easy and quick.

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We love Anne, ignore Angie. Made the frittata this morning with the fingerling fries- delicious and easy, my husband and teenage son ate it up. Lovely with the prosecco. Anne is a great cooking instructor and I love her growls, personality and "thank you for coming" bowl. Can't wait to make her meyer lemon curd tart, once all of my meyer lemons on my tree are ripe. Thank you Anne for all of your wonderful ideas and entertaining show.

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I love a recipe that I can see on the show, go to the kitchen and make without a trip to the store. A couple of substitutions, and that is what I did.

The real bonus is that at this moment, three six-year-olds and a nine-year old are raving about a fritata.

I'm so pleased, pleased enough to post my first review after making many recipes from food network. I haven't picked a loser yet, but this was just so easy and such a crowd pleaser.

Thanks Chef Anne!

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This was very good. I used just the egg whites from a couple of the eggs and it was still fine.


Gary, as long as the handle is oven proof, your pan will be fine. You do not have to use a skillet; a glass or stoneware baking dish will be fine as well.

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I made this twice. The first time I followed the recipe, the second time I used 1/2 spicy and 1/2 mild sausage. I also used 1/2 Parm. and 1/2 Cheddar. The flavors really came together and every slice was gone! Instead of looking at the PERSONALITY of a chef, try concentrating on the end result of their creations. Julia Child was NEVER boring on her early TV shows and I don't think you will ever hear anyone call her annoying.

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My sister also is a chef, and I KNOW what stress is involved in the profession. I, too, was not sure about Anne's show at first, but have learned to overlook her personal antics and focus on the food---hence, why she is on FOOD NETWORK. Her recipes are superb, and I will be cooking many of them. Her expertise of cooking techniques is easy to incorporate in the average home, and the taste of the completed recipes cannot be beat! Go Anne!!