Roasted Red Pepper and Italian Sausage Frittata

Serves 4-6

Total Time: 1 hour (10 minutes prep; 50 cook)


  • 1 tablespoon olive oil
  • 1/2 pound Italian sausage, casings removed
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 6 large eggs
  • 1/2 cup parmigiano reggiano, grated
  • 1 large roasted red pepper, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup marinara sauce
  • 1 cup mozzarella, grated
  • 1 handful parsley, chopped, optional


  1. Heat the oil in an oven proof pan over medium heat.
  2. Add the sausage and cook until it has just browned all over, breaking it apart as you go.
  3. Add the onion and saute until tender, about 5-7 minutes.
  4. Add the garlic and saute until fragrant, about a minute.
  5. Mix the eggs, parmigiano reggiano, roasted red pepper, sausage, onions, garlic, salt and pepper in a large bowl.
  6. Pour the egg mixture into the pan and cook until the eggs are almost set, about 10-15 minutes.
  7. Transfer the pan into a preheated 400F oven and let the eggs finish cooking, about 10 minutes.
  8. Pour the marinara sauce over the frittata, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes.
  9. Serve immediately, garnished with chopped parsley.

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens