A classic meal, Frittata Lyonnaise is packed full of onion, potato, sausage (or bacon), and gruyere cheese. It’s an amazing one pan breakfast that’s only 30 minutes from start to finish!
Let me string together a couple of words for you: potatoes, onions, garlic, sausage, cheese, eggs, quick, easy, one pan. Yep, that’s just about all I needed to hear too (who’s kidding, I was all-in by the time I got to cheese). Breakfasts are TOUGH now for me… we were a family that loved our french toast and waffles, but I’ve got to pull back on those carbs for Bo, which means finding lots of new, lower carb options.
Our weekends are starting to get more hectic now too with summer here, and we’re usually in a rush to get out of the house, so finding a fast breakfast like this is a bonus too! It’s a one pan meal that goes from the stove to the oven, to the table. Unless you have kids, then it goes to the counter to be cut onto a plate because the last thing we need on an already busy weekend is a trip to the ER.
Let’s back it up a second though and focus on the two most important things: Meat and Cheese. Now, normally a Frittata Lyonnaise has bacon in it, and you can totally switch out the sausage back to bacon, I just did the change to make it marginally healthier for Bo. The cheese though, the cheese should be gruyere, mainly because it’s the best damn cheese there is. To me it’s like old cheddar mixed with a good parmesan, salty, nutty, and all around just amazing. At least give it a try once, and if you don’t love it, just swap out for some cheddar.
- 3 sausages (farmer style or Italian), or sub 1/2 lb bacon
- 2 red potatoes, cut into 1/4" dice
- 1 onion, diced
- 2 cloves garlic, minced
- 8 eggs
- 1 cup grated Gruyere cheese
- 1/4 cup half-and-half
- 2 tbsp chopped fresh parsley
- salt and pepper to taste
- olive oil (if needed)
- Preheat your oven to 425ºF with a rack in the middle position.
- Heat a large oven safe skillet over medium-high heat. Squeeze the sausage out of the casings and into the skillet, and cook until browned, breaking up into small pieces with a wooden spoon. Remove the cooked sausage to a plate with a slotted spoon, keeping the fat in the skillet.
- Add the potatoes, cooking for about 5 minutes, and tossing occasionally. You may need to add a bit of olive oil here, it depends on how fatty your sausage was. Add the onion and garlic, and cook, stirring frequently, until the onion is cooked through and translucent. Add the sausage back into the skillet.
- While the onions are cooking, put your eggs in a medium bowl and whisk well. Add the cheese, half-and-half, parsley, salt, and pepper. Whisk together to combine.
- Pour the egg mixture into the skillet, using a spatula to quickly spread the cheese evenly around. Cook for a couple of minutes, until the bottom is set and just starting to brown. Check by lifting up the edge with a spatula.
- Put the skillet into the oven and bake for 12 to 15 minutes, until the top is browned.